This very simple Irish stew recipe was originally a white stew made with an economical mutton cut. Nowadays, carrots are often added for colour and flavour and lamb has replaced the mutton.
– 1 kg/2 lb 4 oz middle neck of lamb, trimmed and cut into chunks
– 4 large potatoes, peeled and sliced
– 2 carrots, sliced
– 2 onions, sliced
– 500 ml/18 fl oz water
– Salt and freshly ground black pepper
– Chopped fresh parsley, to garnish
1. Preheat the oven to 160°C/325°F/Gas Mark 3.
2. Layer the meat, potatoes, carrots and onions in a casserole dish, adding salt and pepper to each layer and finishing with a layer of potatoes.
3. Add the water, cover with a tight-fitting lid and cook in the preheated oven for at least 2 hours.
Serve in warmed bowls, garnished with parsley.
This pocket-sized cookbook includes classic Irish pub dishes, from simple bar snacks to Sunday roasts, as well as exciting new suggestions such as risotto, salmon en croute, and even warm bacon salad!
There are soups, old favourites, main dishes, sides, snacks, salads, puds and special drinks. Every easy-to-follow recipe is illustrated with a mouth-watering photograph.
The Pocket Irish Pub Cookbook is published by Gill Books and is available to buy here, priced €4.99.