2191

Irish stew

  • serves 6
  • Easy

A warming winter one-pot of lamb shoulder slow cooked in stout with swede and potatoes for a wholesome family meal.

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Ingredients

  • boneless lamb shoulder 1kg, cut into roughly 3cm pieces
  • plain flour 4 tbsp
  • beef dripping a knob or 1 tbsp sunflower oil and a large knob of butter
  • butter 15g
  • onions 2 medium, halved and thinly sliced
  • nutmeg a good grating
  • soft light brown sugar 1 tbsp
  • Irish stout 2 × 440ml cans, such as Guinness
  • malt vinegar 1½ tbsp
  • carrots 4 medium, peeled and thickly sliced
  • swede 1 small, peeled and cut into roughly 2cm cubes
  • potatoes 4 medium, peeled and cut into roughly 2cm cubes

Method

  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Put the lamb in a strong polythene food bag and sprinkle in the flour along with some salt. Close the bag and shake the lamb until coated with the flour.

  • Step 2

    Melt the dripping, or oil and butter, in a large casserole dish and fry the lamb in 2 batches until nicely browned on all sides. As soon as each batch is browned, transfer to a plate. You may need to add a little extra fat to the pan for the last batch.

  • Step 3

    Melt the butter in the same pan and add the onions. Season with lots of black pepper, then cook over medium temperature for about 5 minutes or until very soft and lightly browned, stirring often. Sprinkle over the nutmeg and stir in the sugar.

  • Step 4

    Tip in the meat, pour over the stout and vinegar then add the carrots, swede and potatoes. Add just enough cold water to cover, around 400ml, and bring to the boil. Skim off any foam that rises to the surface.

  • Step 5

    Remove the pan from the hob, cover with a lid and cook in the centre of the oven for 1 hour 10 minutes. Remove the lid and return to the oven for a further 20 minutes. This will reduce the sauce a little. Ladle into deep, warmed plates and serve with bread – greens have no place here.

Nutritional Information

  • Kcals 479
  • Carbs 33.4g
  • Protein 37.8g
  • Fat 18.7g
  • Salt 0.45g
  • Fibre 4.8g
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