Ingredients (15)
- 1.2kg boneless lean lamb, trimmed of excess fat and shoulder or neck, cut into large chunks
- 2 tbsp plain flour
- 3 tbsp olive oil
- 2 large onions, sliced
- 2 celery sticks, chopped
- 2 carrots, chopped
- 3 tbsp pearl barley
- 1 bay leaf
- 2-3 thyme sprigs
- 1 liter chicken stock
- 2 large waxy potatoes, diced sea salt and black pepper
- 175g self-raising flour
- 2 tbsp finely chopped flat-leaf parsley
- 75g butter
- 50g cheddar, grated
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to the CBS Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
When you’re sitting by the fire at night, hungry and just a touch too cold, nothing satisfies better than a warm hearty stew. If you’re looking for a meal that you can make yourself that won’t take too long, try this Irish Stew from Donal Skehan’s“Donal’s Meals in Minutes: 90 Suppers from Scratch, 15 Minutes Prep”. The delicious one-pot stew with cheddar dumplings tastes best when cooked in a cast-iron casserole dish and eaten when you’re just a little bit too cold.
You can make it with beef if you prefer, but lamb is more traditional and delicious, especially with lamb neck added to the pot for a richer broth.
Get The Cookbook
Tips for Lamb
Instructions
- 1Preheat the oven to 160°C (140°C fan).
- 2Season the lamb and dust lightly with the flour. Heat 2 tablespoons of the oil in a large casserole over a medium heat and brown the lamb all over in batches.
- 3Remove from the casserole and set aside.
- 4Add the remaining oil to the casserole and gently fry the onions, celery and carrot for 5minutes until softened. Scatter the pearl barley into the casserole then place the lamb chunks on top along with the bay leaf, thyme sprigs and stock. Add the potatoes, season well then bring to a boil. Cover with a lid, transfer to the oven and cook for 2 hours.
- 5Add all the ingredients for the dumplings to a mixing bowl. Rub the butter into the flour using your fingertips. Season well, then gradually add up to l00ml of water until you have a soft, slightly sticky dough. Using floured hands, shape into 12 evenly sized balls and set aside.
- 6Remove the casserole from the oven and increase the heat to 200°C (180°C fan). Place the dumplings around the edge of the stew. Re-cover and return to the oven for a further 30 minutes until the dumplings are pillowy . To brown the dumplings, cook for another few minutes uncovered. Serve in deep bowls.
Excerpted From Donal’s Meal in Minutes: 90 Suppers from Scratch, 15 Minutes Prep by Donal Skehan, Copyright 2019 By Quercus.
Recommended from Chowhound
Food Trends
Support These Black-Owned Bars & Restaurants in Major U.S. Cities
by David Watsky | Over the weekend, angst, anger, and unrest over the police killing of George Floyd reached a fever...
Shop
22 Black-Owned Culinary Businesses to Support Right Now—and Always
by Amy Schulman | Over the past week, the country has erupted in protest over the unjust murders of George Floyd, Breonna...
Explainers
How to Fight for Food Justice in America
by David Watsky | What is food justice? We tackle the broad concept of food justice as well as some of the causes of...