January 12, 2019 / In food , lamb / Tagged as: lamb, onion, carrot, potatoes, thyme

Irish Stew

Total Cook Time

2 hours

Ingredients

  • 2 tbsp olive oil
  • 3 large onions, peeled and thickly sliced
  • 10-12 medium potatoes (floury golden wonder or kerr’s pink are ideal; otherwise rooster, desiree or maris piper)
  • 1 neck of lamb, hogget or mutton, cut into thick slices
  • 2 sprigs fresh thyme
  • 6 carrots (optional. Substitutes include chopped turnip, swede or leek)
  • Chopped parsley or chives

Method

  1. Heat the oil on a medium heat and sweat the onion until soft and golden, but not browned.
  2. Slice 4 of the potatoes thinly and add to the bottom of the casserole dish.
  3. Add the onions on the top of the potato.
  4. Add the lamb pieces on top of the onion.
  5. Add the thyme sprigs and 700ml of cold water (or enough to cover the meat and veg).
  6. Season adequately with salt & pepper.
  7. Place in oven at 180C for 60 minutes.
  8. Meanwhile peel the remaining potatoes and carrots. Chop into large chunks.
  9. Add the potatoes and carrots to the stew. Cook for a further 25-30 minutes with the lid slightly ajar.
  10. Serve with chopped parsley or chives.

Notes

By the end the meat should be very tender and the sliced potatoes all but disintegrated into the gravy.

Lamb neck on the bone is the best cut for this dish if you can get it. The bones adding to the flavour of the gravy. Leave the bones in and let your dinner guests pull the meat off themselves.

Some chefs advise using two types of potato. Flowery potatoes for the sliced potatoes (designed to slowly dissolve and add to the gravy substance); waxy potatoes for the potato chunks (designed to remain intact).

Thicken the gravy if you think the dissolving potatoes trick has not worked. Two means are:

  • a dash of Worcestershire sauce
  • an oxo cube

Serve with pickled red cabbage or steamed greens.