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Member recipe

Irish Stew

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Serves 6

for the slow cooker

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  • 2-3 tbsp veg oil
  • 1lb 5oz shallots, peeled
  • 2lb 12oz boned shoulder of lamb, cubed
  • 1lb carrots, peeled, halved or quartered if large
  • 3lb medium potatoes, peeled and cut into thick slices
  • 6 thyme sprigs
  • 2 bay leaves
  • 1tbsp Worcestershire sauce
  • chopped parsley, to serve


    1. Heat the oven to 180C/fan 160C/gas 4 (unless using slow cooker). Heat half the oil in a large frying pan, then fry the shallots until golden, turning often. Remove and set aside. Add another tbsp of oil to the pan, then fry the lambover a high heat until well browned.
    2. In a 4.8 ltr casserole dish, layer the meat with the shallots, carrots, potatoes and herbs, seasoning in between each layer.
    3. Mix 850ml cold water with the pan juices and Worcestershire sauce, then pour over the meat. Cover with a piece of buttered greaseproof paper (to keep the dish moist) and a lid, then bake for 2 hours until really tender (4-5 hours in a slow cooker).

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