Irish stew
By: From: Market Kitchen
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Irish stew
- Prep time:
- 25 min
- Cook time:
- 3 hrs 30 min
- Serves:
- 4-6
Clodagh McKenna shares the recipe for her mum’s hearty stew, made the traditional way with mutton and potatoes
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Tips and suggestions
- Cooks Tips...
- You can use a bone or two leftover from roast lamb to make the stock if liked.
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Ingredients
For the stock
- 1 lamb bone
- 1 carrot, peeled
- 1 onion, peeled
- 2 black peppercorns
- 1 bouquet garni
For the stew
- 15 g butter
- 900 g stewing mutton, cut into shunks
- 4 carrots, finely chopped
- 8 small potatoes, cut into large chunks
- 2 sprigs thyme, leaves only
- buttered crusty bread, to serve
For the beurre manié (optional)
- 30 g butter
- 30 g plain flour
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Method
1. For the stock: put all the ingredients in a large pan and fill with cold water. Bring to the boil and simmer for as long as possible to bring out the flavours – at least 3 hours is ideal. Strain the stock and keep warm.2. For the stew: place a flameproof casserole dish over a high heat and melt the butter. Add the mutton, season with pepper and stir until the meat is browned.
3. Tip in the carrots, onion and potatoes and season again with salt and pepper.
4. Add the thyme leaves and then pour over the hot stock. Simmer gently for at least half an hour, or until the meat is tender and cooked through. The longer you can cook the stew, the better.
5. For the beurre manié: if the juices from the stew appear too thin for the sauce, thicken them with some beurre manié. Melt the butter in a small saucepan and whisk in the flour to make a paste. Ladle some of the juices from the stew into a separate small saucepan and slowly whisk in the beurre manié, then pour the thickened gravy back into the stew and stir.
6. Serve the stew hot with crusty bread and butter.
Comments & Ratings
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Latest Comment
Adore this stew! Have not been able to get hold of mutton, but works perfectly with shoulder of lamb. We cook ours for an hour and the meat is so tender! Thank you
JulieW82484
Posted 10 Jun 2012 7:59 PM
This recipe is classed as easy
Avg User rating
3.63 / 5 (8 votes cast)
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