How to make Irish Stew - Easy & Tasty Recipe

Heat a pan with 1 tablespoon of olive oil until hot.

Add lamb shoulder cut into big chunks and brown in two stages.

Remove browned lamb from the pan and set aside.

Add more oil to the pan and add roughly chopped onions, frozen celery, and chunky carrots.

Cook vegetables for 4 to 5 minutes.

Add Worcestershire sauce (or Guinness, red wine, or stock) to deglaze the pan.

Add the browned lamb back to the pan and mix with the vegetables.

Add a bay leaf, parsley, thyme, and rosemary to the mixture.

Pour in 1 liter of lamb stock and add a stock jelly pot.

Bring the mixture to a boil, then reduce to a simmer.

Layer sliced potatoes on top of the stew.

Brush the potatoes with melted butter before covering the pot.

Cook in the oven on low and slow or at a higher temperature for less time, removing the lid 10 minutes before finishing to brown the potatoes.

Equipment Needed

Allergens