Angie Skehan's Family Irish Stew
Hope you enjoy this family version of Irish Stew. Angie's Irish stew is legendary in the Skehan family, with my dad’s five siblings and my eleven cousins all having been brought up on it.
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- 2 tbsp rapeseed oil
- kg (2lb 3oz) lamb shoulder, trimmed and cut into 2.5cm(1in) chunks
- onions, peeled and roughly chopped
- celery stalks, trimmed and sliced
- bay leaf
- large carrots, peeled and roughly chopped
- l (1¾ pints) beef or lamb stock
- g (2lb) potatoes, peeled and cut into 1cm (in) slices
- good knob of butter
- sea salt and ground black pepper to taste
- slices of white bread, to serve
1Place a large, flameproof casserole pot over a high heat, add 1 tablespoon of the oil and brown the lamb pieces in two batches. Remove and set aside on a plate.
2Reduce the heat to medium–high, add another tablespoon of oil and fry the onion, celery and carrot for 4–6 minutes or until the onions have softened.
3Preheat the oven to 160°C (325°F/Gas 3).
4Return the meat to the pot, along with the bay leaf and stock, season with sea salt and ground black pepper and bring to the boil.
5Remove from the heat and push the slices of potato down into and across the top of the stew, dot with a little butter and give a final seasoning of sea salt and ground black pepper.
6Cover and place in the oven to cook for about 1 hour or until the meat is tender, then remove the lid and cook for a further 10 minutes until the potatoes have colored.
7You can serve the stew straight away or leave it covered overnight in the fridge for the flavors to develop.
8Serve in deep bowls with slices of white bread to soak up the liquid.