IRISH STEW – MY VERSION !!
Tomorrow is St Patrick’s Day so I thought I would make a big pot of Irish Stew. This is my version, so I don’t know what purists would think of it, but as I am Australian I can get away with it !!!
My elderly in-laws are in self imposed isolation with the Corona Virus so I will drop around a big pot of it tomorrow for them. Elderly people often do not eat enough protein, as sometimes they find it hard to chew meat, so dishes like Irish Stew are perfect for them, as the meat is very soft and they are getting all the nutrients from the meat, stock and the vegetables in an easy to digest manner. I have made this for them before and they loved it. This is also excellent to freeze, so they can have some for dinner and freeze the rest for meals in the coming weeks. Also the beauty of this dish is it is all in one, no need to do anything else but heat it up!!!!!
This is like a hug in a bowl, which is definitely needed these days!!!!
I make this up as I go along, so amounts are purely up to what I have on hand but this is roughly the recipe.
- 3 Onions – diced
- 1 kg stewing Lamb – cut into pieces
- 1 packet of Rooster potatoes – peeled and cut into big chunks
- 10 Organic Carrots – peeled and cut into rounds
- 1 big bunch of Thyme
- 2 litres of Chicken Stock
- Sea Salt and Ground Black Pepper
Place the diced Onion, Lamb, Carrots, Thyme and Potatoes into a big oven proof pot. Place the Thyme on top and pour over the Chicken Stock. Season with Sea Salt and Ground Black Pepper.
Put on the lip and put on the stove top and bring to boiling.
You can either continue to cook it on the stove top, or put it in a preheated oven at 180 degrees.
I cook it for about 1 1/2 hours until the Lamb is melt in the mouth and the potatoes are very soft. They break up in the broth and thicken the sauce.
It keeps well in the fridge for a few days, freezes well and is delicious in a comforting hug sort of way !!!!!