Main Courses Recipes - Irish Stew Recipe

Ingredients

• 1.8kg/4lb lamb shoulder

• 3 onions (thickly sliced)

• 700g/1 1/2lb carrots (cut into chunks)

• 900g/2lb potatoes (peeled and halved)

• 1 bay leaf

• 2 teaspoons Worcestershire sauce

• Salt and pepper

• Water or vegetable stock to cover

Serves 6

---

Method:

1. Trim most of the fat off the meat and reserve. Cut the meat into large chunks.

2. In a heavy-based pan, render down the fat over a low heat. Discard the solid bits. Brown the meat in the fat and set aside, then brown the onions and carrots in the same fat. Drain off any excess fat.

3. Return the meat to the pan with the potatoes, bay leaf, Worcestershire sauce, salt, pepper and water or stock to cover. Simmer for 2 to 3 hours until the meat is tender and potatoes are soft, stirring occasionally. Skin off the fat and serve hot.