Our resident chef Vinnie, has shared another of his mouthwatering recipes below, and this one is Irish Stew

So with my roots firmly from Ireland, this is a dish I love to cook and has a special place for me. 

My Nan, who was from Dublin, made it with Mutton and controversially added potatoes, however my Dad, who is from Cork has always used Lamb and never ever added potatoes! So this is my version which takes the best of both my family recipes. Enjoy 


    • 500g diced Lamb.
    • 1kg Potatoes peeled and cut into 5cm chunks
    • 3 Carrots peeled and roughly chopped
    • 2 Onions peeled and roughly chopped
    • 250g Leeks roughly chopped
    • 150g green cabbage leaves, thinly sliced
    • 750ml Rich beef stock
  1. Preheat the oven to 180 degrees C. / Gas 4 or bottom right oven on AGA.
  2. In a large frying pan, heat 2 tablespoon of olive oil until hot but not smoking. Add the lamb pieces and brown all over by turning in the hot oil.
  3. Place the browned lamb into an oven proof dish that has a lid.
  4. Cover with the potatoes, onions, carrots and leeks.
  5. Add the beef stock to the frying pan and deglaze and heat, add some cornflour at this stage if you like a thicker gravy.
  6. Pour the hot stock into the ovenproof dish, pop the lid on and then into the oven for 1 hour.
  7. Add the cabbage and put back into the over for another hour.
  8. Season and serve! 

Chefs Tips

You can prepare the stew ahead of time up until the end of step 4 and leave it in the refrigerator for a few hours or even overnight, if more convenient.

My Nan would always serve with Dumplings (homemade of course!) and Grandad would get a pint of Guinness to go with it as well.

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