The Weekly Cook Up – Irish Stew
Irish stew is a casserole that has been the key to keeping hungry people’s tummies warm and full for a very long time.
It’s simple to make, with few ingredients and is ideal for your slow cooker. The first time I ever ate it was at an Irish pub in my hometown of Geelong – and once I’d had it, I couldn’t wait to re-create it. So, this is my version of a very, very famous stew. There’s no spice and kids are sure to like its gravy flavour. Irish stew also only has meat, carrot and potato, so no need to negotiate with them to eat anything too fancy, weird-looking or green, for that matter.
This freezes extremely well, so why not whip up a batch this weekend.
1kg lamb four-quarter chops, cut into bite-sized cubes
1/2 a cup of flour, which has been seasoned with salt and pepper
2 large onions, peeled and finely chopped
3 carrots, peeled a cut into large chunks
3 large deseree potatoes, peeled and sliced into large chunks
Enough beef stock to cover everything (about 1 litre)
1 tsp of fresh thyme leaves
- 3 tbs of Worcestershire sauce
Salt and pepper to taste.
Place the flour, salt and pepper in a zip lock bag and added the cubes of lamb. Close the bag and toss to coat the lamb with flour.
Heat some oil in a large, heavy based casserole and cook the lamb in batches until it is sealed and brown on the outside. Set the lamb aside.
Add a little more oil to the pan and cook the onion until it is soft and translucent, about 5 minutes.
Add the lamb back into the pan, along with all remaining ingredients.
Bring to the boil, cover and reduce heat to very low. Simmer for two hours, checking and stirring occasionally. At the end of the cooking time the sauce should be nice and thick and the vegies and meat nice and tender.
If using a slow cooker, add all ingredients to the ceramic dish and cook on high for 3 hours, or on low for 5.
Serve with some nice crusty bread and a big glass of your favourite red wine.
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