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Add a photoIreland's national dish is Irish stew. A traditional Irish stew was always made with mutton not beef as some will have you believe, Lamb is used nowadays instead of Mutton, I still use Mutton as it has more flavour , Beef and Guinness stew is a different dish altogether ,but still Irish . There is an argument amongst the Irish whether vegetables other than potatoes should be added; but by adding onions, leeks and carrots you can enhance the flavours. You can make the choice
I found this recipe and played around a bit, the original was from one Elaine Lemm
Ingredientes
- 2 tbsp cooking oil
- 500g mutton or lamb (no bones)cut into bite size chunks
- 1 kg potatoes, peeled and cut into slices +_2cm thick
- 1 cup onion, roughly chopped
- 1 cup leeks, finely sliced
- 1 cup carrots, roughly chopped
- 750 ml strong Mutton/Beef stock
- 2 or 3 cabbage leaves, thinly sliced (optional)
- Salt and Pepper
Direcciones
- Heat the oven to 180C
- • In a large frying pan heat half the oil to hot but not smoking.
- • Add half the lamb pieces and brown all over.
- • Remove the lamb and place in a casserole dish, cover with a half of the potatoes, onions, leeks and carrots.
- • Add the remaining oil to the frying pan, heat again then add the remaining lamb and brown all over, add to the casserole dish and cover with the remaining vegetables.
- • Add the stock, cover with a tight fitting lid.
- • Cook in the oven for 1 hour.
- • Add the cabbage (if using) replace the lid and cook for another hour.
- • Check from time to time to make sure the stock isn't reducing too much, if it is add a little boiling water.
