Mary Berry’s Irish stew recipe is the perfect comfort food for winter, featuring a melt-in-your-mouth tender lamb and a crispy potato topping – here’s how to make it
Comfort food is the cornerstone of winter cooking in many homes – and nothing quite brings that cosy feeling like a hearty Irish stew.
This one-pot wonder traditionally features robust ingredients such as sausages, bacon and potatoes, but it can be easily tweaked to fit various budgets and taste buds. Mary Berry’s take on this classic dish uses tender lamb, which creates a melt-in-your-mouth texture that pairs perfectly with a soft potato topping.
It’s also a great choice for those wanting to boost their immune system, as it packs in plenty of nutrients from the vegetables. The longer you let the stew simmer, the more time the ingredients have to blend together, resulting in an unbeatable depth of flavour.
Ingredients
- 2 tbsp plain flour
- 1kg neck fillet of lamb diced into 2cm cubes
- 2-3 tbsp oil
- Two onions, sliced
- Two celery sticks, sliced
- Three medium carrots, peeled and sliced
- Two bay leaves
- 1 tbsp chopped thyme leaves
- 600 ml chicken or lamb stock
- 750 grams floury potatoes (such as Maris Piper), peeled and cut into slices about one cm thick
- Salt and freshly ground black pepper
Method
Preheat the oven to 180C / 160C / Gas 4. Meanwhile, season the flour with salt and pepper and use it to coat the lamb. Brown the meat in batches in a hot, flameproof casserole dish for four to six minutes. Set aside each batch with a spoon, reports the Express.
Add a bit more oil to the pan and fry the onions, celery, and carrots on medium-high for about four to five minutes. Toss in the bay leaves, thyme, and browned lamb.
Pour in the stock and bring it to a boil. Let the dish rest for five minutes before serving with any leafy green of your preference. Don’t forget to take out the bay leaves before serving.
