Ireland - Irish stew
INGREDIENTS (serves 4)
• 1.5 kg of boneless lamb shoulder
• 1 kg of potatoes
• 4 to 6 onions
• 500 ml of chicken stock
• Salt, pepper, thyme and flat-leaf parsley
Cut the meat into medium-sized pieces. Remove the fat, brown the meat in a non-stick pan
without oil or water and keep warm. Peel the potatoes and cut them into slices. Wash the
onions, cut them in two and brown the cut side in the casserole without cleaning it and without
adding oil. Remove the browned onions, allow them to cool and then cut into eight pieces. Pour
in the stock and heat in order to dilute the cooking juice.
Place the meat, onions and potatoes in layers in a cast-iron casserole. Add salt and pepper to
each layer along with a little bit of chopped thyme and flat-leaf parsley. Add the stock, cover
the pot and cook for 30 minutes in a pre-heated oven at 180 °C, then reduce the temperature
and cook for another 90 minutes at 120 °C.
From time to time stir with a wooden spoon and add a little extra stock if necessary.
Serve hot, sprinkled with flat-leaf parsley and accompanied by a good Irish beer.
Variant: half of the onions can be replaced by 4 to 6 large carrots sliced into rounds.
last modification: 2015-07-22 12:28:21
© European Commission, 2013