Serves 4

Traditional Irish Stew

20 minPrep Time

2 hr, 20 Cook Time

2 hr, 40 Total Time

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Ingredients

• 2 tablespoons vegetable oil, divided
• 1 pound mutton or lamb cutlets, bones removed, cut into 2-inch/5-centimeter chunks
• 2 pounds potatoes, peeled and cut into quarters
• 1 cup onion, roughly chopped
• 1 cup leeks, cleaned and finely sliced
• 1 cup carrots, roughly chopped
• 2 tablespoons tapioca flour
• 1 1/2 pints dark beef stock
• 2 or 3 cabbage leaves, thinly sliced
• Salt to taste
• Pepper to taste

Instructions

1. Heat the oven to 350F/180C.
2. In a large frying pan, heat half the oil until hot but not smoking. Add half the lamb pieces and brown all over by turning in the hot oil. Then remove the lamb with tongs and place them in a casserole.
3. Cover with half of the potatoes, onion, leeks, and carrots.
4. Add the remaining oil to the frying pan and heat. Add the remaining lamb and brown all over as before and add to the casserole.
5. Cover with the remaining potatoes, onion, leeks, and carrots.
6. Add the tapioca flour to the still-hot frying pan and stir well to soak up any fat and juices. Cook on a gentle heat for 3 minutes.
7. Add the stock a ladle at a time and mix until you have a thick, lump-free sauce.
8. Pour this sauce over the lamb and vegetables.
9. Add the remaining stock to the casserole, cover with a tight-fitting lid, and cook in the preheated oven for 1 hour.
10. Add the cabbage, replace the lid, and cook for another hour. Check from time to time to make sure the stock hasn't reduced too much. If it has, add a little boiling water. The meat and vegetables should always be covered by liquid. If the sauce is too runny at the end, you can always cook a little longer with the lid removed. Season with salt and pepper to taste.
11. Serve hot and enjoy.