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
