
Irish stew
Irish stew is big in flavour yet takes little time to prepare. Traditionally, it’s made with mutton but it is just as delicious if you use lamb.
Preparation: 20 mins
Cooking: 2 hrs
Serves: 6
Difficulty: easy

Ingredients
- 1 tbsp sunflower oil
- 1½kg mutton shoulder, diced
- 4 large carrots
- 1 small cabbage
- 1 leek
- 1 small celeriac
- 2 medium-sized onions
- 6 garlic cloves, finely chopped
- Salt, pepper, curry powder, nutmeg
- 1 bay leaf
- 2 large sprigs of thyme
- 500ml water, boiled
- 500ml Guinness
- 1kg potatoes, peeled and cubed
- Chopped chives and parsley
Recipe
- Preheat the oven to 160°C/140°C fan/gas 2½.
- Heat the oil (on the stove) in an ovenproof casserole dish that has a tight-fitting lid.
- Cook the mutton until brown (for about 5 minutes), remove the meat, and put the pot aside.
- Cut the vegetables into cubes or slices; slice the onions.
- Place a layer of mutton into the casserole dish, sprinkle some seasoning over it, then add a layer of vegetables including the bay leaf and the thyme, followed by mutton and seasoning, etc. Finish with a layer of vegetables.
- Pour in the boiling water and the Guinness. Bring to the boil, cover and place the dish in the oven.
- Cook in the oven for about 1 hour, then carefully mix in the potatoes, and cook for another hour.
- Check that the stock hasn’t reduced too much and add a little boiling water if it has. The meat and vegetables should always be covered in liquid.
- Cook the Irish stew a little longer with the lid removed, if the sauce is too runny.
- Sprinkle with chopped chives and parsley before serving.
Best served with crusty bread to soak up all of the delicious sauce.