My Irish Stew
By November 20, 2013Published:
- Yield: 4 Servings
- Prep: 20 mins
- Cook: 2 hrs 0 min
- Ready In: 2 hrs 20 mins
Something for the cold weather. Beef will work too.
- 500 grams shoulder of lamb cubed
- 3 Large carrots chopped
- 6 medium Potatoes (White or Red) peeled and halved
- 1 Leek Chopped
- 1 large onion diced
- 1/2 cup bacon lardons
- 250 ml Guinness\stout or Red wine
- 1 Parsnip chopped
- 1 litre Beef Stock
- 1 bunch Thyme use leaves
- 1 bunch chives finely chopped
- 3 Bay Leaves
- 2 tbsp tomato puree
- 3 tbsp cornflour depends on thickness you want
- 1 bunch fresh parsely
- Put 1 tbsp of cornflour into a bowl and add in pepper and salt. Mix your lamb through it, coating all meat.
- Boil a pot of water with some salt and boil your potatoes for 5-10 mins. Drain and leave to the side.
- Put a large crockpot on a hob on medium high heat. Oil it and add the lardons and onions, after 30 seconds add your lamb, turning with a tongs until browned on all all sides. Add your Guinness or wine and stir thoroughly, turn hob to a medium heat.
- Add your in your carrots, parsnips and leeks. Stir thoroughly. Shake the remainder of your cornflour over the vegetables and stir thoroughly. Add in your oregano and the 1 litre of beef stock. Stirring constantly to get the cornflour to mix through.
- Add in the chives, bay leaves, parsley and thyme. Stir again. Add salt\pepper to get desired taste. Bring to the boil, stirring, then knock the hob back to a simmer. Add in your potatoes from earlier.
- Place parchment paper or tin foil over the crock pot and under cover to stop any steam getting out. Cook for 90 mins, opening up every 30 mins to stir. Serve in a bowl and enjoy.