hi foodtubers today I am gonna 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 skin family
Irish stew and it’s a classic recipe in
my head 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 our high heat and add
in a good drop of rapeseed oil I’m using
shoulder of lamb here because it when
you tenderly braise if you get this
beautiful melt in the mouth meat what
you want to make sure you do it in
batches so that you get a good color on
all the 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 the 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 wonderful little
brain bits at the bottom of the pan and
that’s where the flavor is gonna come
from for your Irish stew so good
the great thing about an Irish Jew is
that it doesn’t take too many
ingredients you’ve got onion carrot
celery and potatoes for 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 chopped 2 onions now these 3
classic ingredients you’ve got onions
you’ve got carrots and you’ve got celery
they’re gonna create a wonderful base
you’ve got sweetness from the onions and
the carrot and then a slight bitterness
from the celery but it’s going to create
wonderful base flavors 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 recovering nice
and tender and soaking up all those
lovely lamb juices my Irish Jew 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 stuff and
a baby I’ve got all the ingredients in
the pot ready to rock for my Irish juice
so now we need to talk potatoes I’m just
gonna 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 a
cook stand 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
gonna cook for an hour and a half at a
hundred and sixty degrees 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 cause it is so simple a
great way to celebrate st. Patrick’s Day
but also a great comfort food dinner
throughout the year you want to check
out the recipe it’s in the box below
where you can also subscribe and I want
you to leave me lots of comments so for
now we’ll say goodbye
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 skin family
Irish stew and it’s a classic recipe in
my head 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 our high heat and add
in a good drop of rapeseed oil I’m using
shoulder of lamb here because it when
you tenderly braise if you get this
beautiful melt in the mouth meat what
you want to make sure you do it in
batches so that you get a good color on
all the 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 the 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 wonderful little
brain bits at the bottom of the pan and
that’s where the flavor is gonna come
from for your Irish stew so good
the great thing about an Irish Jew is
that it doesn’t take too many
ingredients you’ve got onion carrot
celery and potatoes for 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 chopped 2 onions now these 3
classic ingredients you’ve got onions
you’ve got carrots and you’ve got celery
they’re gonna create a wonderful base
you’ve got sweetness from the onions and
the carrot and then a slight bitterness
from the celery but it’s going to create
wonderful base flavors 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 recovering nice
and tender and soaking up all those
lovely lamb juices my Irish Jew 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 stuff and
a baby I’ve got all the ingredients in
the pot ready to rock for my Irish juice
so now we need to talk potatoes I’m just
gonna 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 a
cook stand 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
gonna cook for an hour and a half at a
hundred and sixty degrees 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 cause it is so simple a
great way to celebrate st. Patrick’s Day
but also a great comfort food dinner
throughout the year you want to check
out the recipe it’s in the box below
where you can also subscribe and I want
you to leave me lots of comments so for
now we’ll say goodbye
you
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