Celebrate St Patrick's Day with a classic, comforting dish that brings unbeatable flavour to your family table. Mary Berry's easy Irish stew recipe is the perfect choice, combining tender lamb, hearty vegetables, and a rich gravy in a one-pot wonder that requires minimal effort.
Why This Stew Stands Out
This traditional Irish stew typically includes staples like sausages, bacon, and potatoes, but Mary Berry's version opts for succulent lamb neck fillet. The lamb is diced into cubes and cooked until it achieves a "really tender melt in the mouth" texture that pairs beautifully with the savoury gravy and vegetables.
Key Benefits of the Recipe
With just 15 minutes of preparation time and a cooking duration of one and a half to two hours, this recipe is relatively fuss-free. The longer the stew simmers, the more the flavours meld together, resulting in an unrivalled depth of taste. It's also a nutritious option, packing in a wealth of vitamins and minerals from the vegetables, which can help bolster your immune system.
Ingredients You'll Need
- Two tablespoons of plain flour
- 1kg neck fillet of lamb, diced into 2cm cubes
- Two to three tablespoons of oil
- Two onions, sliced
- Two celery sticks, sliced
- Three medium carrots, peeled and sliced
- Two bay leaves
- One tablespoon of chopped thyme leaves
- 600ml of chicken or lamb stock
- 750g of floury potatoes (such as Maris Piper), peeled and cut into slices about one cm thick
Step-by-Step Method
- Begin by heating your oven to 180C/160C Fan/Gas 4. Season the flour generously with salt and pepper, then toss the lamb pieces until well coated.
- Brown the lamb in batches within a hot, flameproof casserole for four to six minutes. Transfer each batch to a plate using a slotted spoon.
- Drizzle a touch more oil into the pan and gently fry the onions, celery, and carrots over medium-high heat for four to five minutes.
- Toss in the bay leaves, thyme, and browned lamb pieces. Pour over the stock and bring to the boil.
- Reduce the temperature and arrange the potato slices across the top in layers, seasoning generously with salt and pepper. Gently press downwards to ensure the potato slices are submerged beneath the liquid.
- Pop the lid on and transfer to the oven for one and a half to two hours until everything is lovely and tender.
- Crank up the temperature to 200C/180C Fan/Gas 6 and continue cooking for a further eight to 10 minutes until the potatoes develop a gorgeous golden hue.
- Let the dish rest for five minutes before plating up alongside your favourite leafy greens. Fish out the bay leaves before serving.
Tips for Perfect Results
For the best flavour, allow the stew to gently bubble away as long as possible. The extended cooking time helps the ingredients meld together, enhancing the overall taste. This recipe is easily adaptable to suit different budgets or personal preferences, making it a versatile addition to your culinary repertoire.
