Name: Lamb and cabbage Irish-ish beer stew
Prep time: 10 min
Cook time: 140 min
Total time: 150 min
Yield: 4-6
Ingredients: 800g lamb shoulder, diced; 1½ Tbsp Lancashire relish; 100g unsalted butter; 1 leek, chopped; 3 sticks celery, chopped; 1 head fennel, chopped; 6 cloves garlic, crushed; 1 bunch thyme, leaves picked; 2 Tbsp plain flour; 2 Tbsp paprika; 3 cups beef stock; 440ml can dark beer (Kilkenny); Sea-salt flakes and freshly ground black pepper, to season; 2 cups red cabbage, finely shredded; 1 bunch flat-leaf parsley, finely chopped; Sour cream, tomato relish and Irish soda bread (optional), to serve

Lamb and cabbage Irish-ish beer stew

The traditional dish is a bit bland, but a few tweaks make this version delicious.

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Serves 4-6

Prep

10M

Cook

2H 20M

Total

2H 30M

Skip to Recipe

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

800g lamb shoulder, diced

1½ Tbsp Lancashire relish

100g unsalted butter

1 leek, chopped

3 sticks celery, chopped

1 head fennel, chopped

6 cloves garlic, crushed

1 bunch thyme, leaves picked

2 Tbsp plain flour

2 Tbsp paprika

3 cups beef stock

440ml can dark beer (Kilkenny)

Sea-salt flakes and freshly ground black pepper, to season

2 cups red cabbage, finely shredded

1 bunch flat-leaf parsley, finely chopped

Sour cream, tomato relish and Irish soda bread (optional), to serve

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.

Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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