Irish Stew

Irish Stew

Celebrate St Patrick's day with this warming Irish Stew cooked with a twist by the addition of chestnuts and cranberries.

Serves 6

Preparation time 10 minutes

Cooking time 1.5 hours



1 Preheat the oven to fan-assisted 140C / 160C / Gas 2.

2 Heat 2 tablespoon of olive oil in the oven proof stockpot and brown the lamb in two to three batches removing each batch to a bowl and setting aside setting aside when done.

3 Then mix in the onions, garlic, bay leaves and mixed herbs and fry for one minute until fragrant.

4 Return the lamb to the casserole pot, add in the hot stock and season with salt and pepper.

5 Lay the potatoes on top (so they don't get mushy), cover the pot and bake in the oven for 30 minutes.

6 Remove the stew from the oven, add in the chestnuts and cranberries, cover and bake for another 1 hour or until it is done.

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