Rilka's Irish Stew Recipe

Mar 13, 2018


Thanks to Rilka Warbanoff and Foodland.

Serves 4


2 tbsp vegetable oil

450g lamb chunks

2 tablespoon plain gluten flour

2lb/ 1 kg potatoes, peeled and cut into quarters

1 onion, roughly chopped

2 leeks, cleaned and finely sliced

2 carrots, roughly chopped

750 ml dark beef stock

Salt and Pepper


Heat the oven to 180C

In a large frying pan heat half the oil to hot but not smoking. Add half the lamb pieces and brown all over by turning in the hot oil. Remove the lamb and place in a casserole, cover with a half of the quartered potatoes, onions, leeks and carrots.

Add the remaining oil to the frying pan, add the remaining lamb and repeat.

Add to the casserole and cover with the remaining vegetables.

Add the flour to the frying pan and stir really well to soak up any fat and juices. Cook on a gentle heat for 3 minutes then add stock a ladle at a time until you have a thick, lump-free sauce. Pour this sauce over the lamb and vegetables.

Add the remaining stock to the casserole, cover with a tight fitting lid, cook in the oven for 1 hour.

Check from time to time to make sure the stock isn't reducing too much, if it is add a little boiling water. The meat and vegetables should always be covered by liquid. If the sauce is too runny at the end, you

can always cook a little longer with the lid removed. Season with salt and pepper.

This always tastes great the following day