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main-meals

Angie’s Skehan Family Irish Stew

It doesn't get more Irish than this!

120 6
Angie’s Skehan Family Irish Stew | DonalSkehan.com, It doesn't get more Irish than this!

main-meals

Angie’s Skehan Family Irish Stew

It doesn't get more Irish than this!

120 6
Tuesday, March 11, 2014

2 tbsp rapeseed oil

1 kg lamb shoulder, trimmed and cut into 2.5cm chunks

2 onions, peeled and roughly chopped

3 celery stalks, trimmed and sliced

1 bay leaf

4 large carrots, peeled and roughly chopped

1 litre beef or lamb stock

900g potatoes, peeled and cut into 1cm slices

Good knob of butter

Sea salt and ground black pepper

Slices of white bread, to serve

flameproof casserole pot

120 mins
Serves 6

Angie looked after my dad when he was growing up, and when I first started going to school she used to walk me home and give me lunch, which was regularly Irish stew. Her Irish stew is legendary in the Skehan family, with my dad’s five siblings and my eleven cousins all having been brought up on it. Angie always knew how to feed an army of hungry mouths, so I hope this version of the recipe does hers justice!

Place a large, flameproof casserole pot over a high heat, add 1 tablespoon of the oil and brown the lamb pieces in two batches. Remove and set aside on a plate. Reduce the heat to medium–high, add another tablespoon of oil and fry the onion, celery and carrot for 4–6 minutes or until the onions have softened.
Preheat the oven to 160°C /325°F/Gas Mark 3.
Return the meat to the pot, along with the bay leaf and stock, season with sea salt and ground black pepper and bring to the boil. Remove from the heat and push the slices of potato down into and across the top of the stew, dot with a little butter and give a final seasoning of sea salt and ground black pepper. Cover and place in the oven to cook for about 1½ hours or until the meat is tender, then remove the lid and cook for a further 10 minutes until the potatoes have coloured.
You can serve the stew straight away or leave it covered overnight in the fridge for the flavours to develop. Serve in deep bowls with slices of white bread to soak up the liquid.
120 mins
Serves 6

Ingredients

2 tbsp rapeseed oil

1 kg lamb shoulder, trimmed and cut into 2.5cm chunks

2 onions, peeled and roughly chopped

3 celery stalks, trimmed and sliced

1 bay leaf

4 large carrots, peeled and roughly chopped

1 litre beef or lamb stock

900g potatoes, peeled and cut into 1cm slices

Good knob of butter

Sea salt and ground black pepper

Slices of white bread, to serve

You'll Need

flameproof casserole pot

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  • Nancy Jacques

    So delicious… and the meat very tender ! :-)

  • LadyArdent

    Absolutely perfect! The meat was insanely tender, the potatoes were incredible, the broth was out of this world, so good. Everyone loved it. Thank you! :) Definitely recommend following the suggesting of having the bread roll to mop up the liquid, divine!

  • Rasha Zayed

    i loved it so much

  • http://www.donalskehan.com/ Donal Skehan

    Rapeseed oil is actually sometimes called vegetable oil or canola oil too. It has quite a strong flavour and is often used as a healthier alternative to olive oil.

  • Blue626

    Thank you so very much for including measurement and over setting used here in the US. While I did download a conversion chart, this makes is so much easier to plan a grocery list – not to mention prepare the meal. All of your recipes are delicious.

    • http://www.donalskehan.com/ Donal Skehan

      Thanks so much!

  • http://www.donalskehan.com/ Donal Skehan

    Irish Stew and Soda Bread…the perfect meal!

  • Angela O’Donnell

    Yum! Can this be frozen once it’s cooked?

    • http://www.donalskehan.com/ Donal Skehan

      I haven’t tried freezing it. It never hangs around long enough but I’m sure it would be fine. :)

  • Anonymous

    Thanks Donal! My partner and I enjoyed this stew very much, it was simply full of flavour, so hearty! Crispy potatoes at the end was a lovely touch. Also for those who don’t have lamb stock I used some lamb bones and added them in, I increased the cook time by a couple of hours and it still ended up amazing was lovely to get to experience an Irish Stew thanks for the recipe!

    • http://www.donalskehan.com/ Donal Skehan

      So glad you liked it!

  • Таня и Света Чирковы

    Hi, Donal! We are from Russia. Today I prepared your recipe Angie’s Skehan family Irish stew. Very tasty! Thank you!)

  • Cate

    The flavour is nice (perhaps I need to reduce amount of salt used, but it is quite “broths” vs gravy. Is this what you would expect? Should I dredge the meat in flour to get more of a thickened sauce?

    • http://www.donalskehan.com/ Donal Skehan

      You’re right. It is definitely more of a broth than a gravy. You could make a roux if you prefer it on the thicker side. :)

      • Cate

        Donal…
        I served the stew this evening – a great hit! With my mum’s soda bread/scones recipe!
        I did dredge the lamb with flour to give a bit of thickness to the broth. Not thick gravy but a bit more than broth!
        Thx again
        CATE from Canada.

        • http://www.donalskehan.com/ Donal Skehan

          Fantastic!

  • Alison Slattery

    I have made this all my life in the pot and simmering it for hours. I saw your recipe one day & decided to layer the potatoes and shove it in the oven instead. I haven’t looked back since! OMG :) your mama is a genius!

    • http://www.donalskehan.com/ Donal Skehan

      Great to hear!

  • Cookie H. Yordon

    Can’t wait to try this. Thank you for listing the ingredients so we in America can follow easily! I’m not good at metric measuring.

  • Thomas Falkenstedt

    I made this yesterday and my lord was it good. For someone who’s never made lamb (don’t mock me, I’m newbie foodie) before it was both easy and delicious. I’m glad I got to share a childhood memory of yours. :)

    • http://www.donalskehan.com/ Donal Skehan

      Great to hear!

  • Jeannette

    Whats rapeseed oil?

    • Linda Pitcher

      In the US we call it canola oil.

  • http://www.easypeasyfoodie.com/ Eb Gargano

    Had this on Monday night. Absolutely delicious! The kids really loved it (and you’ll get no harsher critics!!) Thank you for all the excellent recipes, Donal.

  • http://www.donalskehan.com/ Donal Skehan

    Hope you like it!