Irish stew

Recipe uploaded by

Good Food

4 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Make the stock. Put the lamb bones in a large heavy-based saucepan with the carrot, onion, celery, herbs, peppercorns and 1 tsp salt. Pour in 3 litres/5 1⁄4 pints water. Bring to the boil and simmer uncovered for 2 hours.
2. Strain the stock through a fine sieve to remove bones and vegetables, then return to the pan. Boil until reduced to about 1.3 litres/21⁄4 pints. (You can make the stock the day before - keep it in a covered container in the fridge, or freeze it for up to 3 months.)
3. Make the stew. Cut the lamb into large chunks. Peel the potatoes (keeping both types separate) and cut into pieces of similar size to the meat. Put the two different types in separate bowls of water to keep them white. Peel the carrots and cut into slightly smaller pieces. Slice the onions into thick rings.
4. Put the lamb in a large, clean saucepan. Pour in the stock and bring to the boil, skimming off all the impurities from the surface. Reduce the heat, cover and simmer gently for 10 minutes.
5. Add the floury potatoes, carrots and onions. Season generously and simmer for a further 10 minutes, stirring occasionally.
6. Add the waxy potatoes and thyme. Simmer until the lamb is tender (15-20 minutes). Take off the heat, cover (don't stir) and leave for 15 minutes. (You can make this up to 2 days ahead and keep in the fridge). Garnish and serve.

Per serving

524 kcalories, protein 37g, carbohydrate 45g, fat 23 g, saturated fat 11g, fibre 6g, salt 1.09 g

Latest comments and suggestions

http://www.bbcgoodfood.com/recipes/1698/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 3 middle necks of lamb (about 1.8kg/4lb), filleted and boned - you need to end up with about 950g/2lb 2oz pure meat
• 650g floury potatoes , such as King Edward
• 650g waxy potatoes , such as Desirée or Pentland Javelin
• 1kg carrots
• 2 onions
• ½ tsp fresh thyme leaves
• chopped fresh chives and parsley, to garnish

FOR THE STOCK

• bones from the lamb
• 1 large carrot , quartered
• 1 onion , quartered
• ½ celery stick, quartered
• 1 bay leaf
• 2 large sprigs of thyme
• a generous sprig of parsley
• 6 black peppercorns , lightly crushed

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 40 mins

Ingredients

• 3 middle necks of lamb (about 1.8kg/4lb), filleted and boned - you need to end up with about 950g/2lb 2oz pure meat
• 650g floury potatoes , such as King Edward
• 650g waxy potatoes , such as Desirée or Pentland Javelin
• 1kg carrots
• 2 onions
• ½ tsp fresh thyme leaves
• chopped fresh chives and parsley, to garnish

FOR THE STOCK

• bones from the lamb
• 1 large carrot , quartered
• 1 onion , quartered
• ½ celery stick, quartered
• 1 bay leaf
• 2 large sprigs of thyme
• a generous sprig of parsley
• 6 black peppercorns , lightly crushed

Per serving

524 kcalories, protein 37g, carbohydrate 45g, fat 23 g, saturated fat 11g, fibre 6g, salt 1.09 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk