Stout Irish Stew

Stout Irish Stew

By Tom Mitchell-Dawson

Irish stew is the perfect soul-warming one-pot recipe that is exactly what is needed as autumn sets in and the nights get longer. The simple list of rustic Irish ingredients are gently cooked together until soft and tender and all finished with perfect seasoning from our silver-plated Hoxton mills. Irish stews can slightly vary in the way they are cooked depending on who you ask but they all follow a few key principles. In this recipe, we are using a dark Irish stout, which lends its deep and malty flavours to the dish. We like to serve this recipe with some beautiful sourdough or rye bread to further add to the heartiness of this meal.

Serves 6

• 1 hour 30 minutes
• Ingredients
• 900g diced lamb leg
• 2 large carrots, peeled
• 2 parsnips, peeled
• 2 onions
• A few sprigs of rosemary
• A few bay leaves
• 440ml Irish stout
• 500ml lamb stock
• 600g baby potatoes, halved

Method

1. Begin by prepping the vegetables. Roughly chop the onion, carrots and parsnips into bite-sized pieces, you want to keep them quite large so they hold their shape while cooking.

2. Next season the lamb with lots of salt and pepper. Heat a large heavy bottom pan with a fitted lid and add 2 tbsps of olive oil. When hot add the lamb and brown in batches on all sides.

3. Once the lamb is browned remove it from the pan and add the vegetables. Season the vegetables then cook for 5 minutes before adding the lamb back in and pouring over the stout.

4. Let the stout bubble away for 5 minutes before adding the stock and herbs and placing on the lid. Turn the heat to a simmer and cook for 30 minutes before adding the potatoes and cooking for a further 30 minutes.

5. Remove the lid then simmer for an extra 15 minutes to slightly reduce or until the potatoes are cooked through. Check the seasoning then serve with crusty bread and enjoy.