Hearty Irish Stew
Who can resist a hearty slow-cooked stew as the cold weather sets in? This Irish stew recipe is not only delicious but with lots of veggies, it is good for you too!
1/4 cup plain flour
1.2kg lamb forequarter chops, trimmed
1/4 cup olive oil
1 brown onion, finely chopped
2 celery stalks, chopped
2 carrots, peeled, cut into 2cm pieces
800g desiree potatoes, peeled, cut into 3cm pieces
1 tablespoon Massel beef style stock powder
1 tablespoon worcestershire sauce
1/4 cup cornflour
1 cup frozen peas
Crusty bread, to serve
Place flour and chops in a large snap-lock bag. Seal. Shake to coat. Heat 1 tablespoon oil in a heavy-based saucepan over medium heat.
Cook onion, celery and carrot, stirring, for 5 minutes or until onion has softened. Transfer to a bowl.
Increase heat to high. Add 1 tablespoon oil. Cook half the chops for 2 minutes each side or until browned. Transfer to a plate.
Repeat with remaining oil and chops. Layer 4 chops, half the potato and half the onion mixture in pan. Repeat layers with remaining chops, potato and onion mixture. Sprinkle over stock powder.
Add Worcestershire sauce and 5 cups cold water. Bring to the boil, skimming off fat with a large metal spoon. Reduce heat to low. Cover. Cook for 2 hours, skimming off fat, or until lamb is cooked through and falling off the bone.
Combine cornflour and 1/4 cup cold water in a jug. Increase heat to medium-high. Stir cornflour mixture and peas into stew. Cook, stirring occasionally, for 5 minutes or until gravy boils and thickens. Season with salt and pepper. Serve with crusty bread.