Recipe Tip: Irish Stew
Top Recipe for 6 Persons. All ingredients and tips for getting it right. Slow-cooked lamb with red wine and vegetables is irresistible on a cold evening. This hearty one-pot cracker from Ireland is just the thing to chase those chills.
- 1 ½ kgleg of lamb (weight with bone included)
- 4 tablespoonflour, for dusting
- 3 tablespoonbutter
- 3onions, finely chopped
- 3 clove(s)garlic, halved
- 1 llamb stock
- 500 mlred wine
- 3 tablespoontomato purée
- 4bay leaves
- 2 sprig(s)rosemary
- 10juniper berries, crushed
- 4 stalk(s)celery, finely chopped
- 4carrots, sliced
- 5potatoes, peeled and diced
- 250 gfrozen peas, defrosted
- 1 bunch(es)parsley, chopped
Step 1Cut the lamb into bite-sized cubes and dust with the flour.
Step 2Working in 3 batches, heat the butter in a large, heavy-based casserole (use one with a lid) over a medium-high heat and sear the meat all over until it is browned and has a roasted aroma. Remove with a slotted spoon and set aside until all the meat is browned.
Step 3Turn the heat down to medium, then add the onions and garlic to the casserole and cook, stirring until the onion is translucent but not browned, about 5 minutes.
Step 4Add the lamb stock and red wine, using a wooden spoon to scrape the base of the casserole and release the browned bits from the base.
Step 5Add the tomato purée and cook, stirring, for a further 2–3 minutes.
Step 6Add the bay leaves, rosemary sprigs and juniper berries. Return the meat (along with the meat juices) to the casserole, bring to the boil, then turn the heat to low and simmer gently for 1 hour, partially covered with the lid.
Step 7Add the carrots, celery and diced potatoes and simmer for a further 1 hour, covered.
Step 8Add the peas and simmer for 10 minutes.
Step 9Garnish with the parsley and serve.
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