Irish Stew
- Recipe by Slimming World -
A WORD FROM THE CHEF
Apart from the amazing flavours, the best thing about this classic lamb stew is its simplicity. Just pop it all in a casserole pan and let your hob do the rest!
INGREDIENTS
(Serves four)
700g lean lamb leg steaks, visible fat removed, cut into large chunks
Three onions, thickly sliced
Two garlic cloves, crushed
Two turnips or one swede, peeled and roughly chopped
Four carrots, roughly chopped
Four celery sticks, roughly chopped
900ml hot chicken stock
A level tbsp chicken gravy granules
METHOD
Put the lamb, onions, garlic, turnips or swede, carrots and celery in a large heavy-based non-stick casserole pan. Add the stock and gravy granules, mix well and bring to the boil over a high heat.
Season lightly and cover tightly, then turn the heat to very low and cook for two hours or until the lamb is very tender. Serve hot with your favourite potatoes and vegetables.
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