- Home
- Recipes
- Meat and poultry
- Irish stew
Irish stew
Published: December 19, 2014 at 2:32 PM
Save recipe
Serves 6
A little effort
Total time: 2 hrs and 15 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Try this classic Irish stew. A warming winter one-pot of lamb shoulder slow cooked in stout with swede and potatoes for a wholesome family meal
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Enjoy this Irish stew alongside a side of champ and soda bread. Also check out our slow cooker Irish stew, lamb and Guinness stew and more Irish recipes.
Ingredients
Nutrition
-
1kg boneless lamb shoulder
cut into roughly 3cm pieces
-
4 tbsp plain flour
-
a knob or 1 tbsp sunflower oil and a large knob of butter beef dripping
-
15g butter
-
2 medium onions
halved and thinly sliced
-
a good grating nutmeg
-
1 tbsp soft light brown sugar
-
2 × 440ml cans Irish stout
such as Guinness
-
1½ tbsp malt vinegar
-
4 medium carrots
peeled and thickly sliced
-
1 small swede
peeled and cut into roughly 2cm cubes
-
4 medium potatoes
peeled and cut into roughly 2cm cubes
Nutrition: per serving
- kcal479
- fat18.7g
- carbs33.4g
- fibre4.8g
- protein37.8g
- salt0.45g
Ad
Method
-
step 1
Heat the oven to 180C/fan 160C/gas 4. Put the lamb in a strong polythene food bag and sprinkle in the flour along with some salt. Close the bag and shake the lamb until coated with the flour.
-
step 2
Melt the dripping, or oil and butter, in a large casserole dish and fry the lamb in 2 batches until nicely browned on all sides. As soon as each batch is browned, transfer to a plate. You may need to add a little extra fat to the pan for the last batch.
-
step 3
Melt the butter in the same pan and add the onions. Season with lots of black pepper, then cook over medium temperature for about 5 minutes or until very soft and lightly browned, stirring often. Sprinkle over the nutmeg and stir in the sugar.
-
step 4
Tip in the meat, pour over the stout and vinegar then add the carrots, swede and potatoes. Add just enough cold water to cover, around 400ml, and bring to the boil. Skim off any foam that rises to the surface.
-
step 5
Remove the pan from the hob, cover with a lid and cook in the centre of the oven for 1 hour 10 minutes. Remove the lid and return to the oven for a further 20 minutes. This will reduce the sauce a little. Ladle into deep, warmed plates and serve with bread – greens have no place here.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue