Irish Stew

The ideal Irish stew (stobhach) can arouse intense debate amongst people in Ireland about its ingredients. They fluctuate from recipe to recipe, however everyone agrees the stew has to contain lamb, onion and potatoes. This Irish stew is big on flavour. It has the support of my Irish wife (Bernadette) who says “when I eat this lovely dish I reminisce about Ireland and can hear the angels sing Danny Boy”.

Ingredients serve 8

1000 g lamb diced

  100 g plain flour

3 carrots medium

2 tsp salt

1 tsp ground pepper

80 g butter

1 onion (200g) chopped

½ tsp dried thyme leaves

1500 ml vegetable stock

600 g potatoes

2 tbls chopped parsley

Method

Combine flour, salt, pepper and thyme in a bowl and coat the diced lamb.

Melt the butter in a saucepan and seal the coated meat.

Add the chopped onions, sliced carrots and vegetable stock and bring to the boil.

Add the chopped peeled potatoes and the parsley; simmer under lid for one hour.

Serve in a bowl and garnish with chopped chives or parsley.

Note: Place all ingredients in a slow cooker and leave it on low for 8 hours or high for 4 hours.

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