De-glaze the pan with lamb stock and pour into the casserole. Peel the potatoes and lay them on top of the casserole so they will steam while the stew cooks. Season the potatoes. Add a sprig of ...

This is a spin on traditional Irish stew made with lamb. But if you're not a fan of lamb recipes, you can swap in beef chuck roast. I can't think of a better meal for a traditional Irish feast on St.

Degrease the pan with lamb stock, bring to the boil and pour into the casserole. Peel the potatoes and lay them on top of the casserole, so they will steam while the stew cooks. Season the potatoes.

Stew is comfort food — especially during the coldest months of the year. There's just something about slow-stewed meats and veggies that fills our bellies with cozy, warm goodness and makes us feel ...

How to make Mary Berry’s Irish stew Ingredients (serves six to eight people) 1kg neck of lamb (diced into two-centimetre cubes) 600ml (one pint) of chicken or lamb stock 750g of potatoes ...

Heat 2 Tbsp of olive oil in a sauce pan and then add the mutton pieces and shallow fry it. Season with salt and pepper and add 4 cloves of garlic, 3 potatoes and 2 carrots and fry them all together in ...

A simple Irish stew with soft lamb and sweet carrots. A cheaper cut of meat saves money but doesn't scrimp on flavour. Using a sharp thin boning knife, remove as much meat from the lamb bones as ...

Fry the lamb in increments, topping up the oil as ... Fish out the bay leaves and your delicious Irish stew is ready to tuck into.

Meat from the shoulder and neck has the best flavour and is traditionally used in Irish stew and Lancashire hotpot. The French have some delicious lighter lamb stews such as navarin of lamb ...

April Bloomfield has a way with both meat and vegetables. Fitting then that her Irish stew, with turnips and lamb, is rich and balanced. A monster glug of white wine adds a bright edge ...