Enjoy an authentic taste from Ireland by preparing this deeply flavoured Irish stew. This hearty meal is so delicious and perfect all year round.
Executive Chef Philippe Farineau from Ashford Castle, which is part of the Red Carnation Hotel Collection, shares his aromatic recipe for a mouth-watering authentic Irish stew. Thanks to this recipe, we do not have to wait until we travel to Ireland before we can enjoy this appetising stew. We can simply prepare our own steaming pot at home.
In order to get your Irish stew infused with flavour, make sure to simmer the stock at low temperature for about two and a half hours with the garlic and bay leaf. Here the secret is to take your time with the stock. If you rush the process, the flavour will just not be the same.
Serve this Irish stew with crusty bread. The bread will soak up all the delicious goodness when you dip it into the stew. Let us know in the comments of this recipe if you plan to prepare this tasty meal.
Irish stew recipe
1 kg lamb neck or shoulder
200 g carrots
200 g leek
200 g celery
1 bay leaf
1.5 litre stock, or use 1 cube
2 cloves garlic
500 g potatoes
Dice your carrots, leek, celery, potatoes 2 x 2 cm 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, use lamb stock or a cube/powder you can buy in your local market. If you can’t 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 fall apart.
When you are serving this tasty Irish stew, you can add little parsley on top for a little colour. Bon appetit!
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