EASY IRISH LAMB STEW
1 tablespoon veggie oil
salt and freshly ground black pepper to taste
1.4 kg lamb stew meat ( mutton will work but lamb just goes great with this) any cuts will work.
1 onion chopped
2 ribs celery chopped
2 carrots chopped
2 tablespoon cake flour
1 tablespoon butter( please dont use margarine, if you love cooking,use real butter in your food)
½ teaspoon rosemary or thyme (any winter herb will work)
1 cube/tub chicken stock with 750 ml boiling water( chicken stock is very neutral and can be used with most meals)
Water as needed
700 g baby potatoes
¼ cup chopped spring onion ( if its not available, get parsley for garnish, remember you also eat with your eyes, food that looks good usually taste good. )
Preheat a heavy base pan on high heat.
Salt and pepper your meat generously.
Fry the meat until it has a beautiful color, this is most important part of any stew, the secret lies in this, no color, no flavor. Dont be scared of burning anything, cause later on you will you learn that those “burnt parts” on the bottom of the pan( called a fond) makes the stew and gives it that rich color.
Remove the meat and place it one side in a pot with the celery and carrots.
Add onions & butter to the pan and reduce the heat to medium. Add a pinch of salt. ( this draws the water out of the onions) fry the onion until its brown, then add the flour. Fry this for about 1min to take the rawness out of the flour.
Add the chicken stock, rosemary and turn heat up to high. Use a wooden spoon and scrape off the fond, this should automatically happen anyway. Bring to a boil and add the sauce to the pot with the meat. Put the pot on low heat( lower the better, i put my stove on 1) and simmer for 1 to 1 1/2 hours.Add water if needed. Then add the baby potatoes and simmer for 45min. Feel free to skim the oil off if any surfaces. Turn the heat up and reduce the sauce. Turn the heat off and add the chopped spring onion( there is no need to cook this, it cooks in a second with the remaining heat. This also brings freshness to the stew and makes it look beautiful.
Serve with pap, rice or mash potatoes.
Photo: Hugo Taljaard
