De-glaze the pan with lamb stock and pour into the casserole. Peel the potatoes and lay them on top of the casserole so they will steam while the stew cooks. Season the potatoes. Add a sprig of ...

This is a spin on traditional Irish stew made with lamb. But if you're not a fan of lamb recipes, you can swap in beef chuck roast. I can't think of a better meal for a traditional Irish feast on St.

Queen of the kitchen, Mary Berry, presents a stunningly straightforward one-pot Irish stew recipe in her 'Classic ... Really tender, melt-in-the-mouth lamb, with flavoursome gravy and vegetables ...

Stew is comfort food — especially during the coldest months of the year. There's just something about slow-stewed meats and veggies that fills our bellies with cozy, warm goodness and makes us feel ...

A simple Irish stew with soft lamb and sweet carrots. A cheaper cut of meat saves money but doesn't scrimp on flavour. Using a sharp thin boning knife, remove as much meat from the lamb bones as ...

Degrease the pan with lamb stock, bring to the boil and pour into the casserole. Peel the potatoes and lay them on top of the casserole, so they will steam while the stew cooks. Season the potatoes.

Heat 2 Tbsp of olive oil in a sauce pan and then add the mutton pieces and shallow fry it. Season with salt and pepper and add 4 cloves of garlic, 3 potatoes and 2 carrots and fry them all together in ...

Following the oil reaching the desired temperature, briskly fry the lamb for four to six minutes until it adopts a golden hue ...

Meat from the shoulder and neck has the best flavour and is traditionally used in Irish stew and Lancashire hotpot. The French have some delicious lighter lamb stews such as navarin of lamb ...

Mary’s recipe notes said: “This warming lamb stew can be served with rice or mashed potatoes. You can use neck fillet, leg or shoulder for this recipe. “Lucy, Mary’s close friend and ...