Irish stew

Irish stew

By
From
Slow
Serves
4
Photographer
Tara Fisher

There are two camps when it comes to Irish stew. The purists opt for a less-is-more approach, with just mutton, water, potatoes and onions. Other people will say there should be pearl barley, carrots and other things too. I like to keep it simple: all you need are good-quality meat and vegetables, and the pure flavours don’t need anything else.

Ingredients

Quantity Ingredient
1.5 litres brown chicken stock
1kg boneless middle neck mutton or lamb
1kg carrots
2 onions
800g all-purpose potatoes
1 large fresh thyme sprig
sea salt
freshly ground black pepper

Method

  1. Place a large saucepan or flameproof casserole dish over a medium heat, add the stock and bring to a gentle boil.
  2. Meanwhile, cut the mutton or lamb into 2.5cm cubes and cut the carrots and onions into thick slices. Cut the potatoes into 3–4cm dice. Add the meat to the stock, then reduce the heat until the stock is just simmering. Add the carrots and onions, stir well, then add the potatoes and thyme and cover with a lid.
  3. Simmer for 1½ hours, until the meat is tender and the stock has reduced slightly. Season with salt and pepper and serve.
Tags:
James Martin
Saturday Kitchen
slow cooking
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