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  • Hi Food Tubers, today I am gonna to show you a beautiful Irish classic recipe. Tender braised

  • lamb, sweet carrots and celery and onions and then a beautiful, buttery potato topping.

  • This is a Skehan family Irish stew and it's a classic recipe in my house. It's so good

  • and it is beautiful for Paddy's day but also all year round. Great comfort food. Heat a

  • large casserole pot over a high heat and add in a good drop of rapeseed oil. I'm using

  • shoulder of lamb here because when you tenderly braise it you get this beautiful melt in

  • the mouth meat. But you wanna make sure you do it in batches so that you get a good colour

  • on all sides of the lamb. Season with a pinch of salt and pepper.

  • This has to be one of the best parts of making Irish stew. As soon as you start searing that

  • meat on the base of that casserole, the smells in the kitchen just start erupting from the

  • pan and it gets all around the house. And what you are doing here is getting all these

  • wonderful little brown bits at the bottom of the pan and that's where the flavour is

  • gonna come from for your Irish stew. So good.

  • The great thing about an Irish stew is that

  • it doesn't take too many ingredients. You've got onion, carrot, celery and potatoes. Four

  • very, very simple ingredients, and a bay leaf and a few other things but it is really

  • easy to make. Chop up some celery, some carrots and roughly chop two onions. Now these three

  • classic ingredients; you've got onions, you've got carrots and you've got celery, they're

  • gonna make a wonderful base. You've got sweetness from the onions and the carrot and then a

  • slight bitterness from the celery but it's gonna create wonderful base flavours for a

  • stew like this.

  • Fry the veggies until just tender and season

  • with a little bit of sea salt and black pepper. While the veggies are becoming nice and tender

  • and soaking up all those lovely lamb juices, my Irish stew has a little bit of a twist

  • in the fact that I don't put the potatoes in the stew and I layer them on top in nice

  • slices, with lots of butter and salt and pepper. It's absolutely delicious.

  • Add the meat back into the pan and give it all a good mix through.

  • Add in some good quality beef stock and a bay leaf.

  • I've got all the ingredients in the pot ready to rock for my Irish stew so

  • now we need to talk potatoes. I'm just going to layer them over the top in a nice kind

  • of even pattern. You don't have to worry about it looking too pretty but just get them just ever

  • so slightly layering. I think this looks great because when it goes into the oven and it

  • cooks down with a little bit of butter on top, it is really beautiful and golden and

  • just the way you want an Irish stew to be.

  • Give it a last seasoning of salt and pepper.

  • Lid goes on and this is now going to cook for an hour and a half at 160° Celsius until

  • it's really nice and tender.

  • Check this out. I've taken the lid off during

  • the cooking time so it allows the liquid to reduce a little bit and it also allows for

  • that potato top to get nice and crispy. But look at this! The smell! That is the smell

  • of my childhood! I want you to give it a go because it is so simple, a great way to celebrate

  • St. Patrick's Day but also a great comfort food dinner throughout the year. If you want

  • to check out the recipe it's in the box below. Here you can also subscribe and I want you

  • to leave me lots of comments. So for now, we'll say goodbye.

Hi Food Tubers, today I am gonna to show you a beautiful Irish classic recipe. Tender braised

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B1 UK JamieOliver stew irish celery pepper salt

How To Make Traditional Irish Stew | Donal Skehan

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    Molly posted on 2015/12/13
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