Irish Lamb Stew
Download a printable PDF version of the recipe.
Ingredients
Makes 4 serves
- 500g diced lamb
- half a cup plain flour
- 1 large brown onion, diced
- 3 sticks of celery, chopped
- 1 tbsp butter
- 1 tbsp minced garlic
- 3 medium carrots, chopped
- 4 medium potatoes, chopped
- 800ml lamb or beef stock
- 80g fine green beans, trimmed and halved
- 1.5 tsp dried mixed herbs
- fresh curly leaf parsley, finely chopped
- 2 tbsp gravy powder
- 200ml cold water
- salt and pepper

Method
- Place the flour into a shallow bowl and mix some salt and pepper into the flour. Roll the diced lamb into the flour to give it a light coating.
- Add oil into a large, hot pot until it generously covers the base. Seal the diced lamb until golden brown and remove from the pot. Seal the meat in 3 batches for ease, then set the browned meat aside.
- Into the same pot, add more oil if needed and add the onions and celery and start cooking them. After a minute, add the butter and minced garlic and cook until the onions start to soften.
- Add the carrots to the pot and stir, cooking for a further 2 minutes. Stir in the sealed lamb and the potatoes. Add the lamb/beef stock and stir.
- Bring the stew to the boil while stirring, then turn the heat down to a simmer. Place a lid on the pot and leave to cook for about 30-40 minutes, then check if the meat is tender.
- After the 30-40 minutes, stir in the green beans and dried herbs.
- Make a slurry from the gravy powder and cold water and add it to the stew while stirring until you have the desired thickness.
- Add the chopped parsley and season to taste, then serve.
Download a printable PDF version of the recipe.
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Download a printable PDF version of the recipe.