Nothing is better than a good old Irish stew to warm you up on a cauld Scots autumn day. Traditionally made with mutton, but more often nowadays made with lamb, controversy reigns over whether vegetables other than potatoes should be added to an authentic Irish stew. However, adding veggies not only adds extra flavour, but it’s also the perfect way to boost your immune system with plenty vitamins and minerals. Plus it is a great way to use up any of the remaining vegetables that you have harvested from your garden over the recent months.
You will need:
1.5kg neck or shoulder of mutton or lamb
100g white cabbage
Bunch of chopped parsley
Large pinch of thyme
1 lamb stock cube
Salt and black pepper
Large casserole dish or saucepan
2 bottles of Irish stout
Open a bottle of cold Irish stout and pour yourself a wee glass.
Cut the meat into stew size pieces removing any bones.
Cover the meat in a casserole dish or large saucepan with cold water. Add salt, bring to boil, then drain.
Peel and chop the vegetables then place the onions, leeks, carrots and turnip into the casserole dish with the meat, bones, and thyme.
Crumble the stock cube over the meat and vegetables and season with salt and pepper.
Open the second bottle of Irish stout and pour it over the meat and vegetables.
Cover with some water and simmer for 1 hour.
Add the potatoes and cabbage and simmer for further 30 minutes.
Remove bones (if any), season to your taste with Worcester sauce, then stir in the chopped parsley. Serve with some fresh bread and butter and, of course, pour yourself another glass of cold Irish stout!
This article is sponsored by Clarks On Lindsay Street, Dundee