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Irish Stew
16 March 2016
Celebrate St Patrick's day with this warming Irish Stew cooked with a twist by the addition of chestnuts and cranberries.
Category
Main
Serves
6
Preperation Time
10 minutes
Cooking Time
1.5 hours
Ingredients
3 tablespoons olive oil
1kg of stewing lamb
cubed
700g carrots
chopped
2 onions
minced
2 garlic cloves
minced
2 bay leaves
1 tbsp mixed herbs
1.5L hot lamb stock
Salt
Ground black pepper
500g potato
peeled and cut into quarters or eights
100g frozen chestnuts
thawed
50g dried sweetened cranberries
Instructions
1Preheat the oven to fan-assisted 140C / 160C / Gas 2
2Heat 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
3Then mix in the onions, garlic, bay leaves and mixed herbs and fry for one minute until fragrant
4Return the lamb to the casserole pot, add in the hot stock and season with salt and pepper
5Lay the potatoes on top (so they don't get mushy), cover the pot and bake in the oven for 30 minutes
6Remove the stew from the oven, add in the chestnuts and cranberries, cover and bake for another 1 hour or until it is done.