March 30th, 2020

Chef Mark Allison

 I remember making this dish so many years ago in culinary school back in my home town of Newcastle.

Irish stew is a Lamb and root vegetable stew native to Ireland. As in all traditional folk dishes, the exact recipe is not consistent from time to time, or place to place. Basic ingredients include lamb, or mutton (mutton is used as it comes from less tender sheep over a year old,

is fattier, and has a stronger flavor, and was generally more common in less-affluent times), as well as potatoes, onions, and carrots. Irish stew is also made with kid goat but never made with "British Beef". But in these days of equality who cares as long as the dish turns out amazing and everyone enjoys it. So feel free to use your favorite cut of meat.

Irish Stew
Serves 6

Ingredients:
2 tablespoons vegetable oil
2lb lamb shoulder, cut into 1 inch chunks, (Or mutton, goat or dare I say beef)
2 onions, peeled and chopped
3 celery stalks, chopped
4 large carrots, washed and chopped
4 cups low in sodium stock (if you like replace with 2 cups of Guinness for 2 cups of stock, to add a new level of flavor)
Maldon salt
Freshly ground black pepper
2lb potatoes, peeled and sliced into ½ inch rounds
1 tablespoon unsalted butter
Pre-heat oven to 360'f

How to make:
Place a large ovenproof saucepan over a high heat on the stove, add 1 tablespoon of the oil and brown the lamb in batches so the pan isn't too full. Remove the lamb from the pan and set aside on a plate.

Add the remaining 1 tablespoon of oil to the pan, then add the onions, celery and carrot and fry for 4 to 5 minutes, or until the onions have softened.

Mix the lamb with the vegetables and season with salt and pepper, pour over the stock. Arrange the sliced potatoes over the top of the lamb. Dot the potatoes with butter, place on lid or cover tightly with foil.

Bake for 1 hour, then remove the lid or foil and bake for a further 15 minutes, until the potatoes are crisp and golden-brown. Serve in soup bowls.

Enjoy,
Chef Mark .

Copyright © 2018 - 2020 Mark Allison