I participate in a cooking message board and they were having a recipe exchange. The theme was to focus on your region. The recipe I received is from Northern Ireland. I am not a fan of Lamb but my husband is. I could have made it with beef but I wanted to stick with the recipe. I have posted the recipe as it was given to me. Since I am not used to the metric system I had to convert some of the measurements. My conversions are in parentheses. My husband really loved this dish and I am going to have it for lunch today.
Irish Stew:
Serves 4
Serves 4
Ingredients:
1 tbsp vegetable oil
500g (1 lb) casserole lamb pieces
5 medium sized potatoes
2 large carrots
3 medium sized onions
400ml (1.5 cups) beef/lamb stock
Worcestershire sauce
Salt & Pepper
1.5 tbsp butter
1.5 tbsp plain flour
4 tbsp chopped spring onions
Recipe:
1. Preheat the oven to 190˚C (375 F).
2. Heat oil in a pan and add the meat. Brown for 5 minutes then add to a casserole dish.
3. Chop the potatoes, onions and carrots into chunky pieces. Add the carrots, onions and potatoes (in that order) to the casserole dish.
4. Add a few splashes of Worcestershire sauce, season with salt and pepper then pour in the stock.
5. Cover and place in the oven and leave for 1 hour 45 minutes
6. Melt the butter in a pot, then stir in the flour: this mixture is called a "roux". Pour the sauce in the casserole into the roux and mix. When it comes to the boil pour it back into the casserole dish.
7. Add the spring onions.
8. Mix the casserole, mashing up the potatoes slightly as you do.
9. Cover and place back in the oven for 15 minutes.
10. Remove and serve
1 tbsp vegetable oil
500g (1 lb) casserole lamb pieces
5 medium sized potatoes
2 large carrots
3 medium sized onions
400ml (1.5 cups) beef/lamb stock
Worcestershire sauce
Salt & Pepper
1.5 tbsp butter
1.5 tbsp plain flour
4 tbsp chopped spring onions
Recipe:
1. Preheat the oven to 190˚C (375 F).
2. Heat oil in a pan and add the meat. Brown for 5 minutes then add to a casserole dish.
3. Chop the potatoes, onions and carrots into chunky pieces. Add the carrots, onions and potatoes (in that order) to the casserole dish.
4. Add a few splashes of Worcestershire sauce, season with salt and pepper then pour in the stock.
5. Cover and place in the oven and leave for 1 hour 45 minutes
6. Melt the butter in a pot, then stir in the flour: this mixture is called a "roux". Pour the sauce in the casserole into the roux and mix. When it comes to the boil pour it back into the casserole dish.
7. Add the spring onions.
8. Mix the casserole, mashing up the potatoes slightly as you do.
9. Cover and place back in the oven for 15 minutes.
10. Remove and serve
2 comments:
Hey, You did a great job with this stew! I sometimes make it with beef pieces, maybe you'll like it better that way?
Ruth
I am from England and make beef and lamb stews all the time.
This is how my Nan (from County Tipperary originally) told me to make a stew....
Put some flour in a mixing bowl, add salt, pepper and herbs to it, mix up. Add the chunks of meat to this, and coat the meat in the flour.
Do this 1st, and leave for a while, covered in the fridge.
In a large wok/frying pan, cook the onions and garlic in some Extra Virgin Oil (or any oil of your preference). Set that pan aside.
In another pan, heat some more oil, gradually add the chopped carrots, parsnips, swede & turnips and stir for about 5 minutes in the oil to 'seal' them. She didn't tend to put potatoes in hers, as she tended to serve stew with mashed potatoes and dumplings!
Add the meat to cooked onion/garlic, cook until browned only.
Mix this mixture with the vegetables in a casserole dish with some worcestershire sauce, stock to cover everything and/or a tin of tomatoes, plus a couple of bay leaves, and a bouquet garni.
I use a slow cooker instead of my oven casserole dish, and leave to 'stew' for 4 hours.
I don't tend to serve with mashed potatoes because we make huge dumplings that fill us up.
I nearly always make too much - but the BEST tip ever.
Cook one day, eat the next - it is always far better the 2nd day!
Sarah, Kent, England.
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