The Perfect Dinner
Irish Stew
Serves 6PREP 20 minCOOK 45 min
It's been about 15 years since this recipe became a staple in my repertoire of go-to dishes. Considering the number of times I've served it since then, with everyone always asking for seconds, my Irish stew deserves a medal for its resilience and popularity. The secret is simple: it's all about the extra flavours: onions, garlic and rosemary. This trio, well-known in many British recipes, combined with high-quality lamb fillet and the bold flavour of carrots, creates a harmonious balance. And of course, a sprinkle of salt and pepper – but that's a given. Let's jump right into it without further introduction.
Ingredients
- 800 g lamb fillet
- 700 g carrots
- 1.5 kg potatoes
- 2 onions
- 1 whole garlic
- 3 sprigs of rosemary
- 1 generous bunch of coriander (50 g)
- Salt and pepper
Method
- 1Cut the lamb into medium-sized pieces.
- 2Chop the onion, and peel and crush the garlic. Use either pre-peeled baby carrots or peel and cut standard carrots into chunks.
- 3Sauté the onion and garlic. Add the meat and rosemary leaves, and season with salt and pepper. Brown the meat well on all sides in a large pot.
- 4Add the carrots, stir and cook for another 7 minutes.
- 5Peel and roughly chop the potatoes, then add them to the pot. Cover with water and season with salt. Simmer over a medium heat, partially covered with a lid, for about 30 minutes. Occasionally check how the liquid is being absorbed, ensuring the stew doesn't burn.
- 6At the end of cooking, add the finely chopped coriander, then stir, remove from the heat and serve.
