Irish Lamb Stew
Warm your family members’ hearts with this traditional Irish recipe.
SERVING
4 Pax
COOK TIME
3 Hours 45 Minutes
INGREDIENTS
| 2 sticks | Celery, sliced |
| 2 | Medium sized onions, chopped |
| 2 | Carrot, sliced |
| 3 sprigs | Rosemary |
| 2-3 tbsp | Olive oil |
| 500g | Diced stewing lamb, cubed |
| 1 tbsp | Plain flour |
| 500ml | Lamb or vegetable stock |
| 350g | Tomato, chopped |
| Salt & pepper, to taste |
DIRECTIONS
| 1 | Using a stockpot on medium heat, fry all vegetables with olive oil and rosemary for 10 minutes. |
| 2 | Add meat and flour. |
| 3 | Pour in the stock together with the tomatoes. |
| 4 | Keep stirring, and season with salt and pepper. |
| 5 | Bring to a boil and put the lid on for a slow simmer, or cook in an oven for two and a half hours. |
| 6 | Remove lid for the final half an hour, adding a splash of water if it looks dry. |
| 7 | Cook until the meat is tender. |
You may also prepare this a day ahead, refrigerate, and heat it up the following day.