Gluten-free Irish stew recipe
This Irish stew is healthy and gluten-free, made with tender chunks of lamb. The slow-cook approach helps bring out all the flavours and develop melt-in-the-mouth meat that everyone will want a bite of!
See method- Serves 4
- 15mins to prepare and 3-4hrs to cook
- 315 calories / serving
- Freezable
- Dairy-free
- Gluten-free
- Healthy
Ingredients
- 750g (1½)lbs floury potatoes (Estima, King Edward, Maris Piper or Desiree), scrubbed and thickly sliced
- 450g (1lb) lamb chops or shoulder meat off the bone
- 1tsp sea salt
- plenty of freshly ground black pepper
- 1 large onion, peeled and thickly sliced
- 2 large carrots, scrubbed and sliced thickly (optional)
- 2 turnips, scrubbed and sliced thickly
- 2 sprigs of fresh thyme (optional)
- 3 bay leaves (optional)
- 1.5 litres (2½) pints water (or vegetable stock)
- large handful fresh parsley, coarsely chopped
Each serving contains
- Energy
- 1325kJ 315.0kcal
- Fat
- 9g
- Saturates
- 4g
- Salt
- 1.6g
- Sugars
- 8g
of the Reference intake
Carbohydrate 29.1gProtein 26.2gFibre 6.2g
Method
- Put half of the potatoes in the bottom of a large heavy saucepan. Cover the potatoes with the lamband season. Cover the lamb with the onions (and the other vegetables if you are using them) and the rest of the potatoes then add the rest of the seasoning.
- Add the thyme and the water (or stock). Bring slowly to the boil and skim off any scum that rises with a slotted spoon. Cover and simmer very gently for 3-4 hours. Allow to cool completely and then chill. Remove any excess fat from the top of the stew then reheat gently until piping hot. Adjust the seasoning to taste and add the chopped parsley.
- Serve a bowl of the thin, delicately flavouredstockfirst as soup, followed by ladlefuls of the meat and potatoes with more juices as ‘gravy'.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
