Recipe Information  

Try this Irish stew to warm up on a cold evening. Hearty and filling.

Serves:  2 people | Prep time:  15 minutes | Cooking time:  90 minutes

Irish | Main

Ingredients  

• 250g Diced Lamb
• 500ml Boiling Water
• 1 Beef Stock Cube
• 2 Carrots, peeled and diced
• 1 Onion, peeled and finely chopped
• 2 Celery Sticks, chopped
• 200g Turnip (½ Turnip), peeled and diced
• 1 tbsp Plain Flour
• 1 tbsp Tomato Purée
• 250g White Potatoes, peeled and chopped in half
• 1 ½ tsp Dried Thyme
• 1 tbsp Rapeseed Oil
• ¼ tsp Salt

  

Method  

1. Mix flour, thyme, salt and lamb together in a bowl, coating the lamb in the flour mixture.
2. Heat a casserole dish to medium to high heat.
3. Add ½ tbsp of oil to the dish and add lamb, turning until browned.
4. Remove lamb from the pan and set aside.
5. Add remaining oil to the pan and heat, then, add the vegetables (except potatoes) and heat until softened.
6. Return the browned meat to the pan.
7. Add the boiling water mixed with the stock cube and tomato purée.
8. Bring the casserole dish to the boil, then reduce heat to a gentle simmer.
9. Add the potatoes
10. Put the lid on the casserole dish and cook on low heat for 90 minutes or until lamb is tender.