## Mary Berry’s One-Pot Irish Stew: A Cozy Winter Classic
Winter calls for comforting, hearty meals, and Mary Berry’s Irish stew is the perfect answer. Forget complicated recipes and lengthy ingredient lists; this one-pot wonder is surprisingly simple to make, requiring only about 10 minutes of prep before it simmers to perfection. This isn’t just any Irish stew; it’s a flavour-packed masterpiece that’s guaranteed to be a hit with both adults and children, making it ideal for those upcoming festive gatherings. Even better? It’s incredibly versatile – perfect for a cozy night in or a delightful dinner party.
Mary Berry herself, in her esteemed ‘Classic’ cookbook, describes this stew as “full of flavour and one of the original one-pot dishes.” She shares a key tip: using neck fillet instead of the traditional scrag end and middle neck joints on the bone. This subtle change elevates the tenderness of the lamb. She also recommends tossing the meat in seasoned flour before cooking to help thicken the delicious gravy.
Imagine succulent, melt-in-your-mouth lamb, perfectly tender vegetables, and crispy potatoes all swimming in a rich, flavorful gravy. Sounds incredible, right? Let’s get started!
Ingredients:
* 1 kg neck of lamb, diced into 2-centimeter cubes
* 600 ml (1 pint) chicken or lamb stock
* 750 g potatoes, peeled and sliced 1 centimeter thick
* 2 onions, sliced
* 2 celery sticks, sliced
* 3 carrots, peeled and sliced
* 2 bay leaves
* 1 tablespoon thyme leaves
* 2 tablespoons plain flour
* 2-3 tablespoons oil
* Salt and pepper
Instructions:
1.
Preheat & Prepare:
Preheat your oven to 180°C (160°C fan/Gas Mark 4). Season the lamb cubes generously with salt and pepper, then coat them evenly in the flour. This step is crucial for thickening the stew and adding extra flavour.2.
Brown the Lamb:
Heat the oil in a lidded ovenproof casserole dish over a high heat. Working in batches to avoid overcrowding the pan, brown the lamb cubes until they’re beautifully golden. This initial browning step enhances the depth of flavour.3.
Sauté the Vegetables:
Add another tablespoon of oil to the casserole dish. Add the carrots, celery, and onions and cook over medium heat for about 4-5 minutes until softened. This allows the vegetables to release their sweetness, complementing the rich lamb flavor.4.
Combine and Simmer:
Add the bay leaves, thyme, and browned lamb to the casserole dish. Pour in the stock, ensuring the ingredients are well combined. Bring the mixture to a boil, then reduce the heat to a gentle simmer.5.
Layer and Cover:
Arrange the potato slices on top of the stew, layering them evenly and seasoning each layer with salt and pepper. Gently press down on the potatoes to ensure they’re submerged in the liquid. Cover the casserole dish tightly with its lid.6.
Oven Time:
Carefully transfer the covered casserole dish to the preheated oven and cook for 1.5-2 hours, or until the lamb is incredibly tender and the potatoes are soft. This slow cooking process allows the flavours to meld beautifully.7.
Crisp & Serve:
After 1.5-2 hours, remove the lid and increase the oven temperature to 200°C (180°C fan/Gas Mark 6). Cook for another 8-10 minutes, or until the potatoes are golden brown and crispy on top. This final step adds a delightful textural contrast.8.
Rest & Enjoy:
Remove the stew from the oven and let it rest for about 5 minutes before serving. Remove the bay leaves before serving and enjoy the most delicious Irish stew you’ve ever tasted! Serve with crusty bread for a truly unforgettable meal.This recipe is more than just a dish; it’s a cozy winter experience. The rich aromas and comforting flavors will warm you from the inside out, making it the perfect centerpiece for any family gathering or special occasion. Enjoy!
