Irish Stew
Over a year ago
3,488 views
Ingredients
- 500g lamb leg steaks
- 1kg Potatoes
- 1 onion
- 500g carrots
- 2tsp chopped parsley
- 1tsp fresh thyme
- 1tsp chives
- salt and pepper
Accompaniment
SponsoredFleurie Georges Duboeuf
The most favored of all the Beaujolais Cru, Fleurie enjoys a very floral bouquet with a refined, smooth taste. An elegant, beautifully made more-ish red with wild strawberry fruit and a fleshy texture.Buy this wine if you like: Light-bodied red with ripe fruit, perfect slightly chilled on a warm summer afternoon.
Description
Created by Norma MacMillan on All Recipes
Method
-
1
1.Preheat the oven to 160°C (325°F, gas mark 3). In a large casserole, make layers of the lamb, potatoes, onion and carrots, sprinkling each layer with parsley, thyme, chives, and salt and pepper to taste. Finish with a layer of potatoes, then pour over the stock.
2. Cover the casserole with a tight-fitting lid and place in the oven to cook for about 2 hours or until both the meat and vegetables feel tender when tested with a skewer.
3. Increase the oven temperature to 200°C (400°F, gas mark 6). Remove the casserole lid and cook for a further 20 minutes or until the potatoes on top are golden brown and crisp. Serve hot, sprinkled with more thyme and parsley.
Similar Recipes
View all similar
Comments (0)