How To Make Traditional Irish Stew | Donal Skehan

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is lower in fat and beef is often less expensive.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is healthier and enhances flavor.

Heat a large casserole pot over high heat and add a good drop of rapeseed oil.

Add shoulder of lamb in batches, seasoning with a pinch of salt and pepper, and sear until browned on all sides.

Remove lamb from the pot and set aside.

Chop celery, carrots, and roughly chop two onions.

Add chopped celery, carrots, and onions to the pot and fry until just tender, seasoning with sea salt and black pepper.

Return the lamb to the pot and mix through with the vegetables.

Add good quality beef stock and a bay leaf to the pot.

Layer sliced potatoes on top of the stew, adding lots of butter, salt, and pepper.

Cover the pot with a lid and cook for 1.5 hours at 160° Celsius, checking occasionally and removing the lid to allow the liquid to reduce and the potato topping to crisp up.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary