- Servings: 4
Irish Stew is Ireland’s hearty national dish, popular also in UK and America, mainly in the New England area where the immigrants first settled in the 19th century. It’s liked for its simplicity and wholesome flavours!
- 500g of lamb or mutton, cut into bite size cubes and dusted with flour
- 3 medium potatoes, peeled and quartered
- 3 medium carrots, peeled and sliced into chunky pieces
- 3 medium onions, peeled and sliced
- 1 medium turnip, quartered
- 1 celery branch, diced + few sprigs of parsley, chopped
- 2 or 3 tbsp of olive oil or butter
- Salt and pepper, to taste
- Enough water to cook all the ingredients
Put an adequate saucepan on medium high heat with oil or butter and stir fry the meat until it’s nicely coloured then add the onions and celery, followed by all the other ingredients except the parsley. Keep stirring for 3 or 4 minutes then cover with water, just enough to cook everything. Cover with a lid and cook for more or less 2 hours on low heat, until the meat is tender. The sauce should be just right, not too runny. Adjust the taste if needed, scatter the parsley all over then serve piping hot.