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Granny's Irish Stew

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Traditional and much used irish dish. No two recipes are aver the same. Feel free to tweak the recipe. It usually tastes better next day. When re-heating you will have to add more water and low heat as it may stick.

Traditional and much used irish dish. No two recipes are aver the same. Feel free to tweak the recipe. It usually tastes better next day. When re-heating you will have to add more water and low heat as it may stick.

Ingredients

Serves: 4

Metric Cups
  • 500 grams lamb (cubed)
  • 8 potatoes (cut into pieces)
  • 2 carrots (roughly chopped)
  • 2 parsnips (roughly chopped)
  • 1 large leek (roughly sliced)
  • 2 onions (chopped)
  • oil (for browning)
  • worcestershire sauce
  • chicken stock
  • mixed herbs
  • 1 pinch of salt
  • 1 pinch of pepper
  • water
  • 17⅔ ounces lamb (cubed)
  • 8 potatoes (cut into pieces)
  • 2 carrots (roughly chopped)
  • 2 parsnips (roughly chopped)
  • 1 large leek (roughly sliced)
  • 2 onions (chopped)
  • oil (for browning)
  • worcestershire sauce
  • chicken broth
  • mixed herbs
  • 1 pinch of salt
  • 1 pinch of pepper
  • water

Method

Granny's Irish Stew is a community recipe submitted by Rhyleysgranny and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Brown Lamb and add onions in a large pot Stir around and add leeks leave a few mins and add about 1/2 pint water and 1 stock cube herbs and Worcester sauce. Leave to simmer until lamb is tender.
  • Add more water as desired.
  • In another pot boil up potatoes carrot and parsnip. Leave in water until lamb is cooked.
  • When lamb is tender add cooked potatoes etc, with water Stir all around and keep heat low. The potatoes should go mushy now
  • Taste and add more stock as desired. Season to taste
  • Turn heat off and leave to absorb flavour
  • Brown Lamb and add onions in a large pot Stir around and add leeks leave a few mins and add about 1/2 pint water and 1 stock cube herbs and Worcester sauce. Leave to simmer until lamb is tender.
  • Add more water as desired.
  • In another pot boil up potatoes carrot and parsnip. Leave in water until lamb is cooked.
  • When lamb is tender add cooked potatoes etc, with water Stir all around and keep heat low. The potatoes should go mushy now
  • Taste and add more stock as desired. Season to taste
  • Turn heat off and leave to absorb flavour
  • Tell us what you think