The perfect dinner for a chilly Sunday! We slow cooked this hearty Irish stew made with lamb, and served it with Stoemp (Belgian mashed veg), the recipe for that is soon to come! ☘️
This recipe serves 2-3, and takes around 1hr 30mins from start to serve. Enjoy! 😋
Ingredients
- Approx. 400g diced lamb 🥩
- 4 rashers smoked bacon, diced 🥓
- 1 box of chestnut mushrooms 🍄
- 1 onion, chopped
- 2 bay leaves
- 1 small carrot chopped into large chunks🥕
- Fresh thyme and parsley
- 2 garlic cloves, minced
- 1tbsp Tomato puree 🍅
- 500ml beef stock
- 1 tbsp flour
- 1 cup red wine 🍷
Method
- Start by tossing the lamb in some seasoned flour and then cook until browned on the outside. Set aside
- Fry the onions and garlic, once browned add the bacon and mushrooms and the wine. Cook off for around 5mins on a medium-high heat
- Add the bayleaves, thyme, tomato puree, cook for 1min
- Add the stock and carrots and return the lamb to the pan
- Cook on a low heat for 1hr, do not allow the mix to boil or the lamb will go tough
- After the hour of cooking, check the consistency and add some cornflour slurry to thicken the sauce if needed
- Finish by mixing through the fresh parsley and serve with some mash potato or stoemp (recipe coming soon!)
Say Cheese! 