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Title: Angie's Irish Stew
Categories: Irish, Stews
Yield: 6 Servings

2 tb Rapeseed oil
1 kg Lamb shoulder; trimmed and
-cut into 2.5 cm chunks
2 Onions; peeled and roughly
-chopped
3 Celery ribs; trimmed and
-sliced
1 Bay leaf
4 lg Carrots; peeled and roughly
-chopped
1 l Beef or lamb stock
900 g Potatoes; peeled and cut
-into 1 cm slices
Good knob of butter
Sea salt and ground black
-pepper
sl White bread; to serve

Cooking time: 2 hours

Place a large, flameproof casserole pot over a high heat, add 1 tb of
the oil and brown the lamb pieces in two batches. Remove and set
aside on a plate. Reduce the heat to medium-high, add another
tablespoon of oil and fry the onion, celery and carrot for four to
six minutes, or until the onions have softened.

Preheat the oven to 160°F / gas 3.

Return the meat to the pot, along with the bay leaf and stock. Season
with sea salt and ground black pepper and bring to the boil. Remove
from the heat and push the slices of potato down into and across the
top of the stew. Dot with a little butter and give a final seasoning
of sea salt and ground black pepper.

Cover the pot and place in the oven to cook for about 1-1/2 hours, or
until the meat is tender, then remove the lid and cook for a further
10 minutes, until the potatoes have coloured.

You can serve the stew straight away or leave it covered overnight in
the fridge for the flavours to develop. Serve in deep bowls with
slices of white bread to soak up the liquid.

Recipe by Donal Skehan

Recipe FROM: <https://www.irishtimes.com/life-and-style/
food-and-drink/recipes/angie-s-irish-stew-1.2993859>

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