angie skehan's family irish stew

How To Make angie skehan's family irish stew

• Step 1
  Place 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.
• Step 2
  Reduce 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.
• Step 3
  Preheat the oven to 160°C (325°F/Gas 3).
• Step 4
  Return 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.
• Step 5
  Remove 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.
• Step 6
  Cover 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.
• Step 7
  You can serve the stew straight away or leave it covered overnight in the fridge for the flavors to develop.
• Step 8
  Serve in deep bowls with slices of white bread to soak up the liquid.
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