Irish beed stew

Irish Stew

I feel a little bit guilty because I’m cheating… But yeah let’s use shop bought chicken kievs!
It can be served in different ways, chips, rice and roasted pumping works fabulously. Another popular way to serve it is with boiled vegetables mixed in wit the sauce.


  • 1 neck of lamb, hogget or mutton
  • 10-12 medium very floury potatoes
  • 3 large onions
  • 2 garlic cloves
  • 6 carrots(substitute some of these for chopped turnip, swede or leek, if you like)
  • 2 sprigs fresh thyme
  • Vegetable stock

cooking irish beef stew


  1. Heat the oven to 180C (160C fan)/350F/gas 4. Heat some oil in a large casserole dish over a medium heath and cook the onions until soft and golden, but not browned
  2. Meanwhile, peel 4 of the potatoes and one carrot and slice thinly (preferentially with a mandolin).
  3. Cook for 2 minutes stirring continuously then add the vegetable stock gradually.
  4. Tip the onions into a bowl, add a bit of oil to the pan and brown the lamb.
  5. Now line the base of the pan with sliced potato. Tip the onion back into the pot, along with the lamb and thyme, season and pour in enough vegetable stock to barely cover the meat.
  6. Bring to a bare simmer, then cover and transfer the casserole to the oven for an hour and a half.
  7. Just before the end of this time, peel the carrots and remaining potatoes, and cut into large chunks.
  8. Remove the casserole form the oven, remove the meat and with a stick blender liquidize the vegetables. You can skip this step for a more rustic stew
  9. Now put the carrots at the bottom of the pot and put the potatoes and lamb on top. Ad some boiling water if necessary to ensue that everything is barely covered
  10. Leaving the lid slightly ajar, cook for another 30 minutes, by which time the meat should be very tender.
  11. Cook the kiev according to the instructions on the packet

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