Mum's Irish Stew

    2 hours 20 minutes

    We grew up eating mum's Irish stew, always served on a cold winter's night. Filled with lots of potato and carrot and served with warm, crunchy bread. Yummm.


    Victoria, Australia
    10 people made this

    Serves: 6 

    • 1 kg lamb rump steak, trimmed and cut into chunks
    • 2 tablespoons cornflour
    • 12 large potatoes, peeled and thickly sliced
    • 4 large carrots, sliced
    • 3 large onions, sliced
    • 3 sticks celery, diced
    • 4-5 cups water
    • 2 chicken stock cubes
    • lots of salt and pepper

    Preparation:20min  ›  Cook:2hours  ›  Ready in:2hours20min 

    1. Preheat oven to 150 degrees C.
    2. Roll the lamb chunks in the cornflour and place in bottom of a large, wide, ovenproof lidded pot.
    3. Cover the meat with the potatoes, carrots, onions and celery. Pour the water over the vegetables.
    4. Cover pot with lid and bring to boil, then transfer to the oven. Cook 1 1/2 - 2 hours until meat is soft and potatoes are cooked.
    5. Check water levels after an hour (add more if needed) and season well with salt and pepper. Add crumbled stock cubes at this time. There should be enough water to almost cover everything - see pic.
    6. When ready to serve, thicken with some cornflour mixed with water.

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