Anyone need a winter warmer? This hearty, slow-cooked Irish stew brings home-style food comfort to the darkest of days.
Serves 4
Prep Time: 20 minutes
Cook Time: 2 hours and 20 minutes
Ingredients
500g lamb leg steaks, cut into bite-sized pieces
1 kg potatoes, peeled and sliced into thick rounds
3 echalion shallots, sliced
500g carrots, sliced into thick rounds
2 tbsp Italian parsley, chopped
1 tsp fresh thyme, leaves only
1 tbsp chives, finely snipped
black pepper to taste
500ml vegetable stock
Method
Preheat the oven to 160ºC and dice and slice the vegetables.
Layer the ingredients in a large casserole dish, starting with half the carrots and onions, then half the lamb. Sprinkle half of the parsley, thyme and chives over the top and add a few grinds of pepper.
Finish with a layer of potatoes, then repeat with the other half of the ingredients.
Pour the stock over the top and cover the casserole with a lid or foil. Place in the oven on the middle shelf and cook for 2 hours. The vegetables should be easy to pierce with a fork at this time.
Increase the oven temperature to 200ºC.
Remove the lid or foil and cook for a further 15 minutes to crisp the top layer of potates.
Serve hot, sprinkled with additional herbs.
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