Enjoy this authentic stew recipe, a hearty dish that is perfect all year round.
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For four people
- 1kg lamb neck or shoulder
- 200gr carrots
- 200gr leek
- 200gr celery
- 1 bay leaf
- 1.5 litre of stock, or use 1 cube
- 2 cloves of garlic
- 500gr potatoes
- Dice your carrots, leek, celery, potatoes 2 x 2cm each
- Roast your lamb for 2 minutes on each side in a hot pan with rapeseed oil or sunflower oil.
- When the lamb browns on both sides, remove all the fat and add your stock.
- For the stock, I recommend a lamb stock or a cube/powder you can buy in your local market. If you can find it, use chicken stock instead.
- Simmer the stock at low temperature for about 2 hours and 30 minutes hours with the garlic and bay leaf.
- Then add the potatoes and carrots
- After 10 minutes, add the celery and leek.
- Cook for a further 20 minutes until the vegetables are well cooked and the potatoes falling apart.
- When you are serving this tasty Irish stew, you can add little parsley on top for a little colour. Bon appetit!