Mary Berry Irish Stew

Mary Berry Irish Stew is made with a neck fillet of lamb, plain flour, onions, celery, carrots, bay leaves, thyme, chicken or lamb stock, and floury potatoes. This hearty Mary Berry Irish Stew recipe creates a delicious dinner that takes about 2 hours and 10 minutes to prepare and can serve up to 6-8 people.

Ingredients Needed

• 2 tbsp plain flour (or all-purpose flour)
• 1 kg (2 lb 3 oz) neck fillet of lamb, diced into 2 cm (¾ in) cubes (or 2 lb 3 oz lamb neck fillet)
• 2-3 tbsp oil (vegetable or canola oil)
• 2 onions, sliced
• 2 celery sticks, sliced
• 3 medium carrots, peeled and sliced
• 2 bay leaves
• 1 tbsp chopped thyme leaves
• 600 ml (1 pint) chicken or lamb stock (or 2 ½ cups)
• 750 g (1¾ lb) floury potatoes (such as Maris Piper), peeled and cut into slices about 1 cm (½ in) thick (or 1 ¾ lb floury potatoes)
• Salt and freshly ground black pepper

How To Make Irish Stew

1. Preheat the Oven: Preheat the oven to 180°C/160°C Fan/Gas 4 (or 350°F).
2. Prepare the Lamb: Season the flour with salt and pepper, then toss the lamb in the flour.
3. Brown the Lamb: Heat some oil in a wide-based flameproof and ovenproof casserole dish. Fry the lamb on all sides over high heat for 4–6 minutes until golden. Fry in batches, adding more oil as needed, and set each batch aside.
4. Cook the Vegetables: Add more oil to the pan, then add the onions, celery, and carrots. Fry over medium-high heat for 4–5 minutes.
5. Combine Ingredients: Add the bay leaves and thyme, then scatter the browned lamb over the top. Pour in the stock and bring to a boil.
6. Layer the Potatoes: Reduce the heat and arrange the potatoes on top, seasoning with salt and pepper. Gently press down so the liquid covers them.
7. Bake: Cover with the lid and transfer to the oven to cook for 1½–2 hours or until the lamb and potatoes are tender.
8. Finish Cooking: Increase the oven temperature to 200°C/180°C fan/Gas 6 (or 400°F), remove the lid, and cook for a further 8–10 minutes until the potatoes are golden.
9. Serve: Allow to stand for 5 minutes, remove the bay leaves, and serve with a leafy green vegetable, such as chard or cabbage.

Recipe Tips

• Choose the Right Lamb: Use a neck fillet of lamb for the best flavor and tenderness; it becomes melt-in-your-mouth soft during cooking.
• Brown the Meat Well: Ensure the lamb is browned on all sides. This step adds depth to the flavor of your stew.
• Layer the Potatoes: Arrange the potato slices evenly on top of the stew. This helps them cook evenly and absorb the delicious flavors below.
• Don’t Rush the Cooking Time: Allow the stew to cook slowly in the oven. This enhances the flavors and makes the lamb tender.
• Let It Rest: After cooking, let the stew stand for 5 minutes before serving. This allows the flavors to settle and makes it easier to serve.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover Irish stew cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
• Freeze: Allow the stew to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. To serve, thaw the stew overnight in the fridge before reheating.
• Reheat: Pour the stew into a saucepan and heat over medium-low heat. Stir occasionally until it is heated through, which should take about 10-15 minutes.

Nutrition Facts

Serving Size: 1 serving (approximately 1 cup)

• Calories: 213
• Total Fat: 8.1g
• Saturated Fat: 3.0g
• Cholesterol: 55mg
• Sodium: 360mg
• Potassium: 712mg
• Total Carbohydrate: 24.4g
• Dietary Fiber: 3.7g
• Sugars: 2.3g
• Protein: 15.6g

Try More Mary Berry Recipes:

• Mary Berry Chicken Tray Bake
• Mary Berry Cauliflower Cheese
• Mary Berry Bread And Butter Pudding
• Mary Berry Dropped Scones