Irish stew
- Preparation and cooking time
- Total time
- A little effort
- Serves 6
Skip to ingredients
- 1kg boneless lamb shouldercut into roughly 3cm pieces
- 4 tbsp plain flour
- a knob or 1 tbsp sunflower oil and a large knob of butter beef dripping
- 15g butter
- 2 medium onionshalved and thinly sliced
- a good grating nutmeg
- 1 tbsp soft light brown sugar
- 2 × 440ml cans Irish stoutsuch as Guinness
- 1½ tbsp malt vinegar
- 4 medium carrotspeeled and thickly sliced
- 1 small swedepeeled and cut into roughly 2cm cubes
- 4 medium potatoespeeled and cut into roughly 2cm cubes
Nutrition: per serving
- kcal479
- fat18.7g
- carbs33.4g
- fibre4.8g
- protein37.8g
- salt0.45g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Put the lamb in a strong polythene food bag and sprinkle in the flour along with some salt. Close the bag and shake the lamb until coated with the flour.
step 2
Melt the dripping, or oil and butter, in a large casserole dish and fry the lamb in 2 batches until nicely browned on all sides. As soon as each batch is browned, transfer to a plate. You may need to add a little extra fat to the pan for the last batch.
step 3
Melt the butter in the same pan and add the onions. Season with lots of black pepper, then cook over medium temperature for about 5 minutes or until very soft and lightly browned, stirring often. Sprinkle over the nutmeg and stir in the sugar.
step 4
Tip in the meat, pour over the stout and vinegar then add the carrots, swede and potatoes. Add just enough cold water to cover, around 400ml, and bring to the boil. Skim off any foam that rises to the surface.
step 5
Remove the pan from the hob, cover with a lid and cook in the centre of the oven for 1 hour 10 minutes. Remove the lid and return to the oven for a further 20 minutes. This will reduce the sauce a little. Ladle into deep, warmed plates and serve with bread – greens have no place here.
