It's a nice slow cooker. I do mine in the bottom of the AGA but equally you could do it in a slow cooker or if you were time pressured it would work in a pressure cooker.
Richard, and therefore my boys, have Irish heritage so hopefully I am doing that proud. Ireland is one of those places on my bucket list that I'm yet to visit but hopefully I can put that right soon and see how my stew compares.
20g unsalted butter
2 tbsp plain flour
A pinch of sea salt
1.5kg Lamb (I used 750g chopped into cubes and 750g with stewing lamb with bones still in)
2 red onions, sliced
300g prepared carrots
1 fresh thyme sprig
1 fresh rosemary sprig
1 fresh rosemary sprig
2 cloves garlic grated
1 tbsp Worcestershire sauce
2 beef and rosemary stock pots
1 tbsp tomato puree
1 tbsp tomato puree
1 bottle Guinness Dublin porter (or any stout)
1kg peeled halved & parboiled potatoes
You will also need a heavy bottomed casserole dish with a lid.
Preheat the oven 100˚c
Serves 4 greedy people or 6 normal
Serves 4 greedy people or 6 normal
Heat a glug of the oil in the casserole dish. Mix the flour and salt together and use to lightly coat the cubed lamb. Add to the pan and cook over a high heat until the meat is sealed and brown. Remove from the pan and set to one side.
Add another tbsp of the oil, a knob of the butter, sliced red onions, garlic and thyme to the pan. Sweat the mix over a medium heat until the onions are softened and starting to caramelise. Add the tomato puree.
Add the meat back to the pan, slice the carrots into discs and add to the pan, mix together the stock cubes with 700ml of water pour into the pan, along with the Guinness and rosemary. Bring to a rapid boil for 10 minutes.
Place in a low oven, or simmering oven of the AGA covered, for 4-8 hours. Add the potatoes for the last 2 hrs. Keep an eye on the liquid and top up with more boiling water if necessary. For the last 30 minutes turn up the oven to 200˚c and cook until the stew is bubbling and the meat browns.
*To remove any excess fat I lay kitchen paper on the top of the stew leaving it to absorb the layer of fat before serving.
*To remove any excess fat I lay kitchen paper on the top of the stew leaving it to absorb the layer of fat before serving.
