There’s nothing quite like the great food of Ireland, and to be honest, this is nothing like the great food of Ireland. A classic Irish stew is, well, pretty bland – just all lamb and potatoes, but with a few tweaks, Ed’s made it seriously delicious, even if it is only Irish-ish.
Looking for more hearty stew recipes?
Ingredients
Method
Combine lamb and Lancashire relish in a large bowl and marinate for at least 30 minutes, preferably overnight.
Heat half of the butter in a large heavy-based saucepan on medium-high. Cook leek, celery, fennel and garlic for 5 minutes, until softened. Set aside. Cook lamb in remaining butter in same pan, in batches, until browned.
Return vegies to pan and add thyme, flour and paprika. Add stock and beer and bring to the boil. Reduce heat to low, cover and simmer for 2 hours, until meat is tender. Season.
Fold in cabbage and parsley. Top with sour cream and tomato relish, and serve with soda bread, if using.