Traditional Irish Stew

Traditional Irish Stew

This traditional casserole is the perfect comfort food for a wintery day!
cooking time imageCooking time - 120 mins
serves imageServes - 4

Ingredients

  • 2 tbsp vegetable oil
  • 400g/14oz. mutton or lamb cutlets
  • 1kg/2.2lb potatoes, peeled and cut into quarters
  • 2 carrots, chopped
  • 1 onion, chopped
  • 2 leeks, chopped
  • 2 tbsp plain flour
  • 600ml/1 pint beef stock
  • Salt and pepper to taste

Method

  • Heat oil in the Whatever Pan and add the lamb pieces. Cook until brown all over. Set aside half of the lamb cutlets and the lamb cutlets' fat.
  • Add half of the potatoes, carrots, onion, leeks. 
  • Cover with the remaining cooked lamb cutlets, potatoes and onion and leeks.
  • In another pan, fry the lamb cutlets’ fat, add the flour and stir well. Cook on a gentle heat for 3 minutes.
  • Add the fat and flour mixture to the lamb and vegetables in the Whatever Pan. Pour in the beef stock. 
  • Cover and cook for 2 hours on medium heat.
  • Season with salt and pepper and serve!

 


Ingredients

  • 2 tbsp vegetable oil
  • 400g/14oz. mutton or lamb cutlets
  • 1kg/2.2lb potatoes, peeled and cut into quarters
  • 2 carrots, chopped
  • 1 onion, chopped
  • 2 leeks, chopped
  • 2 tbsp plain flour
  • 600ml/1 pint beef stock
  • Salt and pepper to taste

Method

  • Heat oil in the Whatever Pan and add the lamb pieces. Cook until brown all over. Set aside half of the lamb cutlets and the lamb cutlets' fat.
  • Add half of the potatoes, carrots, onion, leeks. 
  • Cover with the remaining cooked lamb cutlets, potatoes and onion and leeks.
  • In another pan, fry the lamb cutlets’ fat, add the flour and stir well. Cook on a gentle heat for 3 minutes.
  • Add the fat and flour mixture to the lamb and vegetables in the Whatever Pan. Pour in the beef stock. 
  • Cover and cook for 2 hours on medium heat.
  • Season with salt and pepper and serve!

 

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