Irish stew

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• Gillian

  31 October 2007

  Gillian rated and commented on this recipe

  

  I loved this when we tested it in the office. I'm planning to make Irish stew at the weekend as the freezer is full of middle neck of lamb.. which I butchered on my recent butchery course!

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• Lucinda

  11 June 2008

  Lucinda rated and commented on this recipe

  

  I was hesitant at first as my partner loves lamb but I am not that keen. However, it was delicious & I served it with homemade soda bread. I had some leftover (as I made loads) and it was even better the day after and the soda bread was great for toast. I will do this again for sure.

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• Emma

  30 September 2008

  Emma rated and commented on this recipe

  

  I made this for my partner (who is Irish) as a St Patrick's Day treat. He was so impressed that I have been making it ever since. I did cheat a little and used lamb stock cubes (good quality ones) instead of making the stock from scratch but it is still fantastic and goes down a storm with everyone I cook it for. It's definately best if you can let it go cold and then reheat it later as this seems to thicken the sauce.

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• Frank Murphy

  06 December 2008

  Frank Murphy commented on this recipe

  Find it difficult to source neck of lamb in my s119HS area. Any suggestions?

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• Joanne Jeffery

  25 January 2009

  Joanne Jeffery commented on this recipe

  Frank - Not all us Irish make stew is made with Lamb, its up to your taste. Try beef instead.

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• honeybee

  03 February 2009

  honeybee rated and commented on this recipe

  

  Most butchers will cut middle neck for you. If they don't, I would suggest asking for lamb for slow stewing. They may offer shoulder which would be fine - just better quality than you need.

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• lornac

  17 April 2009

  lornac commented on this recipe

  Proper Irish stew...... I cook it for 5 children so you can change weights etc to suit 2lb good quality minced beef 4-6 carrots chopped half to one onion mushrooms if desired seasoning gravy granuals/beef oxo cubes roll mince into balls and brown in saucepan. drain off excess fat (shouldnt be much if good quality mince) Add the chopped carrots, onion, mushrooms and stir into mince. Make up your beef stock and add to the hot sauce pan. let this cook on high for just a few minutes, then add the potatoes. turn down heat and cook slowly until all veg and potatoes are cooked. Tastes great the next day as the stock has thickened. Simply as that!!! Let me know

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• johno

  09 May 2009

  johno commented on this recipe

  easy as to make done it for a dinner party in oz and everyone loved it.

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• johno

  09 May 2009

  johno commented on this recipe

  easy as to make done it for a dinner party in oz and everyone loved it.

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• juliee

  16 December 2009

  juliee commented on this recipe

  i love dumplings i will put with this as well.....

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• Maura

  27 March 2010

  Maura rated this recipe

  

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• milkyjohn

  31 March 2010

  milkyjohn commented on this recipe

  Did this on St. Patrick's day, it went down really well with all the family. With a few cans of Guiness after, perfect.

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• Sadie

  11 March 2011

  Sadie commented on this recipe

  really enjoyed this Irish stew will defiantly make it oftten

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• Ir Self-professedEpicure

  17 March 2011

  Ir Self-professedEpicure commented on this recipe

  Lornac your stew sounds devine but there is absolutely nothing IRISH about it.

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• adeholder

  07 December 2011

  adeholder rated and commented on this recipe

  

  such a simple and delightful dish to make that is perfect for these harsh winter months.

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• Scottishlynne

  22 January 2012

  Scottishlynne commented on this recipe

  I made this using lamb steaks and have used fillet of lamb. This is absolutely delicious and image some healthy dumplings and added these 20 minutes before the end. This is a real comforting meal even naughtier if you serve with crusty bread. Absolutely delicious. Another great recipe.

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

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

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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
• 650.0g floury potatoes , such as King Edward
• 650.0g waxy potatoes , such as Desirée or Pentland Javelin
• 1.0kg 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

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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
• 650.0g floury potatoes , such as King Edward
• 650.0g waxy potatoes , such as Desirée or Pentland Javelin
• 1.0kg 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 37.0g, carbohydrate 45.0g, fat 23.0 g, saturated fat 11.0g, fibre 6.0g, salt 1.09 g

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