Mammy’s Irish Stew
Easy
Mammy’s Irish Stew – Recipe from Brian McDermott’s cookbook Traditional Irish Cooking For Today.
PREP IN
10 MIN
COOK IN
105 MIN
SERVE
6
Mammy’s Irish Stew
Easy
PREP IN
10 MIN
COOK IN
105 MIN
SERVE
6
Introduction
Mammy’s Irish Stew – Recipe from Brian McDermott’s cookbook Traditional Irish Cooking For Today.
Ingredients
- 1 kg diced Irish lamb (preferably shoulder cut)
- 2 bay leaves
- Drizzle of rapeseed oil
- 2 cloves of garlic, crushed
- 1 onion, peeled and diced
- 1 carrot, peeled and diced
- ½ leek, diced
- 1 parsnip, peeled and diced
- 2 sprigs of fresh thyme
- Freshly ground black pepper
- 4 potatoes, peeled and diced
- 2 litres warm chicken stock
- Handful of young cabbage leaves, chopped
Method
- 1. Cover the lamb pieces in water and simmer with one of the bay leaves for about 20 minutes.
- 2. Heat a casserole pot, add the oil and sweat the vegetables, starting with the garlic and onion and followed by the carrot, leek and parsnip.
- 3. Add the sprigs of thyme and the remaining bay leaf. Season with black pepper. Sweat for roughly 5 minutes, stirring all the time, then add the diced potato.
- 4. Drain the lamb and immediately add the meat to the vegetables. Cover with the warm stock. Put on the lid and simmer for about 1 hour, stirring occasionally
- 5. After an hour, add the chopped cabbage and check if the lamb is tender. If not, cook for a further 20 minutes.
- 6. Serve this hearty dish in a bowl and enjoy with family and friends.
- 7. Brian’s Tip Scoop out the inside of a round sourdough bap, leaving just the crust, and serve the stew inside the bread.
