Irish lamb and vegetable stew

    1 hour 50 min

    The classic version of Irish stew gets a nutritional boost with loads more veggies added!

    3 people made this

    Serves: 6 

    • 2 teaspoons vegetable oil
    • 500g boneless lamb shoulder, cut into 3cm chunks
    • 4 red potatoes, unpeeled, coarsely chopped
    • 3 medium carrots, peeled and cut into bite-sized chunks
    • 2 medium onions, coarsely chopped
    • 2 leeks, rinsed, white and pale green parts coarsely chopped
    • 1 large turnip, peeled and coarsely chopped
    • 2 tablespoons plain flour
    • 750ml water
    • 1 bay leaf
    • ½ teaspoon dried rosemary
    • 1 teaspoon salt
    • ¼ teaspoon black pepper
    • 150g green peas, fresh or frozen

    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. Heat oil in a large flameproof casserole or non-stick deep frying pan over medium-high heat. Add meat in batches and brown on all sides, about 5 minutes per batch. Place in a bowl.
    2. Add the potato, carrot, onion, leek and turnip to pan. Cook for 10 minutes; stir occasionally. Stir in flour. Add water, bay leaf, rosemary, salt and pepper. Bring to the boil. Reduce heat. Add meat. Simmer, uncovered, until meat is tender, 50 to 60 minutes. Add peas. Simmer 5 minutes; serve.

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