Corinne's Traditional Irish Stew

In these times of horror, a proper square meal can make us feel a little less depressed

Traditional Irish Stew. Serves 6

When the weather turns, we often require food that warms us from the inside out.

The origins of Irish stew are a mystery, but it's believed to have invented in the 17 th century.

Originally the dish was often made by shepherds and rural farmers who had access to only a few ingredients it was slowly cooked, and provided much needed nourishment from what was at hand. Every family and area had their own version of an Irish Stew,

This version is a slightly tweaked version of the one my paternal grandmother used, that was given to her by a friend from Ireland. I used to go weekly to my grandparents after school this was a meal that went with the memory of conker season, leaves crunching in underfoot, and a chill in the air.

Ingredients

1 kilo stewing lamb, preferably taken off the bone, and diced, however, if possible, keep the
bone.
I parsnip (medium) peeled and chopped.
2 medium onions peeled and diced.
2 bay leaves
3 celery stalks chopped.
3 medium carrots chopped.
½ a swede peeled and diced
1 leek washed and chopped.
1 tablespoon vegetable oil
4-6 large waxy potatoes (russets are great) washed well you can leave the peel on or
peeled and chopped.
1.5 litres of good stock, if you haven’t got lamb stock vegetable is better as beef or chicken
will alter the flavour.
1 tablespoon flour I use corn flour for this.
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon celery salt
½ teaspoon mixed herbs
½ cup fresh parsley
1 sprig fresh thyme

Method

1. Place the flour in a food bag, add the celery salt half of the black pepper and the mixed herbs shake them well to mix, place the cubed meat into the bag and shake till all the meat is coated with the flour mixture.
   
2. In a heavy bottomed pan that has a tight-fitting lid, heat the oil, add the onions &leeks reduce the heat and sauté until they are translucent. Add the meat turning it till it is all sealed, add any remaining flour and herbs from the bag, mix well then
   add the stock to deglaze the pan.
   
3. Add all the vegetables, the potatoes, lamb bone, the bay leaves, the thyme, salt, and pepper.
   
4. Simmer for 2-3 hours till the meat is tender. Adjust the seasoning, and sprinkle fresh parsley on top.
   
5. Traditionally I am told by my Irish friend’s Irish stew is served in a bowl, piping hot with bread to soak up the juices. Oh, and a pint of Guinness!