Irish Stew
Ingredients:
- 2 tsp olive oil
- 1 large onion, chopped
- 1 garlic clove, finely chopped
- 500 g lean boneless leg of lamb, trimmed and cut into cubes
- 1/2 cup dry white wine
- 2 cups reduced-sodium chicken broth
- 1 bay leaf
- 1 sprig fresh thyme
- 1 kg baby new potatoes, scrubbed
- 250 g baby carrots
- 1 cup peeled pearl onions
- 1 small turnip, diced
- 1 cup frozen peas
- 2 tbsp chopped parsley
- Salt and pepper
Method:
- 1. Preheat oven to 350°F (180°C). Heat oil in large flameproof casserole, add chopped onion and garlic and cook, stirring, until softened, 5 minutes. Add lamb and cook until browned on all sides, 5 minutes.
- 2. Add wine, broth, bay leaf, thyme, potatoes, carrots and pearl onions. Season with salt and pepper. Bring to boil, then cover and transfer to oven. Cook 1 hour.
- 3. Add turnip and stir. Cover again and continue cooking until meat and vegetables are tender, 30 to 45 minutes, adding peas 10 minutes before end of cooking time.
- 4. Add parsley and stir well. Taste and season again if needed. Serve hot.
Serves 6
