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Recipe: Irish stew (updated)

Published by Arnold Page in Recipes · 31/5/2016 12:14:00
Tags: lambstewslowcooker
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Slow cooker recipe
This recipe requires a lot of preparation, but if your kitchen is big enough you could enlist several helpers to speed things up! The ingredients shown should just fit into a 4 litre slow cooker pot.
Preparation time: 45 minutes
Cooking time:        6 to 7 hours
Servings:              6 to 8

2 onions, roughly chopped
3 carrots, sliced
2 tbl oil
800 gm cheap lamb, cut into chunks
2 parsnips, diced
1 swede, diced
100 ml boiling water
600 ml lamb stock
2 tbl plain flour
4 tbl chopped chives
2 tsp dried rosemary
salt and pepper
600 gm potatoes, diced 

  • Preheat the slow cooker if necessary.
  • Prepare the onions and carrots.
  • Brown the meat with the oil in a large frying pan for a few minutes on each side.
  • Meanwhile prepare the parsnips and swede.
  • Transfer the meat to the slow cooker, leaving as much oil as possible in the pan.
  • Add 100 ml boiling water to the cooker pot and set it to auto for 6 to 7 hours.
  • Fry the onion for a few minutes on each side.
  • Meanwhile stir the flour into a very little of the lamb stock in a large saucepan. Add the rest of the stock, herbs and seasonings and bring to the boil.
  • Transfer the onions to the cooker pot.
  • Fry the carrots and parsnips for a few minutes on each side in the remaining oil.
  • Meanwhile prepare the potatoes.
  • Add everything  to the cooker pot and replace the lid.
Tip: Buy the lamb ready chopped if possible. Otherwise buy 1.2 kg on the bone and ask the butcher to debone it and chop it up for you.

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