I love a good Irish Stew and this one is relatively fast, all up including prep time is only 1.5 hours. A great rainy day dish.
- 500 g lamb, diced
- 4 onions, chopped large pieces
- 4 carrots, chopped large pieces
- salt and pepper (to taste)
- 6 shakes of Worcestershire sauce (I used Melrose Organic, it’s the closest thing I can find to Lea and Perrins. Melrose isn’t too sweet unlike some other varieties)
- 500 ml Stock (beef is preferred, but Massel Vege stock also works okay)
- 4 potatoes, chopped large pieces
- 3 tbs GF Flour
- 3 tbs Butter
- 3 tbs fresh chopped parsley
Preheat your oven to 180 degrees celsius (fan forced)
In your cast iron casserole dish (or whatever you have that is similar) heat a little olive oil. Use the casserole dish from the start there is no need to use a frypan to brown your meat.
Add the lamb and seal so just the outside is brown, then add the carrots and onions and toss through. Cook for a further five minutes or so. Then season with salt and pepper and add your Worcestershire sauce and the stock.
On top of the mix add your potatoes. Do not stir these through you just want them to cook as is, so they don’t get too gluggy later. Cook covered for 1 hour.
In a small saucepan melt the butter and whisk through the flour to make a quick roux to thicken the stew gravy.
Remove the casserole dish from the oven and very carefully strain off as much of the stock into the butter/flour mix and whisk until you have no more lumpy bits. Pour the thickened gravy back over your stew and sprinkle with the fresh parsley.
Cook for a further 10 minutes.
If you have a nice GF Bread serve it with that, a good hearty red wine goes down a treat with this meal.
Handy Hint: Cooking your stew all in one dish preserves the flavours from start to finish as your not losing tasty dishes by transfer from one point to the next. Also this means the casserole is already hot when it goes into the oven and saves time in the heat up process. Plus there’s less dishes :)