Irish Stew

Ingredients: to serve four 1 lb / 450g stewing mutton 1 lb / 450g potatoes 4 oz / 100g onion, chopped 4 oz / 100g carrot, chopped 4 oz / 100g swede, chopped 1 oz / 25g cornflour ½ pint / 300ml water salt to taste fresh ground black pepper

Instructions:

Trim any lumps of visible fat from the meat and cut into bite sizechunks. Scrub and slice the potatoes and place half as a layer on the bottomof a stewing pan. Cover with the meat, then the carrot and swede, then theonion and finally the remaining potato on top.

Mix the cornflour with a small amount of cold water to form a paste.Gradually mix in the rest of the water.

Sprinkle with the salt and pepper and add the water and cornflourto the stew.

Cooking:

Bring to the boil and then cover with a lid and simmer gently forat least one and a half hours, adding more water if necessary.

Irish stew can also be cooked slowly in the oven.

gas mark 5 375°F 190°C for half an hour to boil the stewand then

gas mark 2 300°F 150°C for one hour

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Copyright Peter Thomson 2010-March-18