Irish Stew might just be one of my favourite slow cooked comfort dishes. There is only one way to make Irish Stew and that's with lamb so please don't heed anyone who calls a beef stew Irish Stew. I'd recommend lamb shoulder being the best choice, it's really not to difficult to debone and cut as long as you have a sharp enough kniefe handy.  The lamb  cooks itself two whole hours in the oven until tender and juicy and falling apart.

You can really add in any vegetables you like, I sometimes add in cabbage or celery but make sure not to forget the Roux which is an easy and delicious thickener and elevates this dish entirely, simply combine butter and flour on the stove and whisk together continuously until the colour develops and transforms from a golden brown to a deeper rusty texture. I'm confident once you make this recipe it will become a steady staple in your kitchen. 

Yields1 ServingQuarter (0.25 Servings)Half (0.5 Servings)Default (1 Serving)Double (2 Servings)Triple (3 Servings)

 2 tbsp olive oil

 1.20 kg lamb shoulder, cut into 2 inch pieces

 2 brown onions, peeled & chopped

 4 large carrots, peeled & chopped

 2 parsnips, peeled & chopped

 2 tbsp barley

 1 tsp fresh thyme

 2 Bay leaves

 1.20 l chicken stock

 12 medium floury potatoes, peeled & cut in half

 2 medium leeks, chopped

For the Roux

 2 tbsp unsalted butter

 2 tbsp plain flour

To top

 fresh parsley

 freshly ground pepper

 sae salt flakes

1

 

1. Preheat the oven to 170C. Pour 1 tbsp olive into a dutch oven over high heat. Sprinkle the lamb with the salt and pepper and brown in batches, about 3 minutes on either side. Place the lamb aside in a bowl and repeat with the remaining lamb. 
2. Add another tbsp of olive oil to the Dutch oven then heat down to low then add in the chopped onion. Cook the chopped onion until softened, about 2-3 minutes. Add in the carrots, parsnips and pearl barley, thyme and bay leaf. Cook for just 2-3 minute, stirring constantly.
3. Pour in the chicken stock and bring to a boil then simmer for 5 minutes. Cover and place in the oven for one hour and twenty minutes then add in the potatoes and leeks and bake 35-40 minutes more in the oven.
4. To make the roux melt the butter in a saucepan and whisk in the flour until smooth. Leave to simmer 20-25 minutes, stirring constantly. 
5. Remove the Dutch oven from the oven and stir in the Roux. Season with freely ground pepper, sea salt flakes and top with freshly chopped parsley.

 

1. 170 c , 1 20 then add potatoes and leeks for 35-40 minutes and cook Roux for 20-25 minutes or so 

1 tbsp olive oil, then meat two bathes, then oil then onion etc