Irish stew
The Irish stew of lamb, potato, onion and carrot, slow-cooked. It was the food of country families and is now on every pub menu, with a pint of stout.
Ingredients
- 1 kg lamb neck or shoulder, in pieces
- 1 kg potatoes
- 3 carrots
- 2 onions
- 1 l lamb or chicken stock
- Thyme and bay leaf
- Parsley
- Salt and pepper
How to make it at home
- Brown the lamb in a pot with a little oil. Set aside.
- Soften the onions and the carrots, cut into large pieces.
- Return the meat, add half the potatoes in small pieces (they’ll thicken the stew), the stock, thyme and bay leaf.
- Simmer gently, covered, for 1½ hours; add the rest of the potatoes in large chunks for the last 40 minutes.
- Season and serve with parsley and soda bread.
The trick: With stout in the stock, as in many Dublin pubs, it’s richer.