Recipes
Recipes
Irish Stew
This hearty lamb stew combines tender lamb, onions, leeks, and potatoes in a rich broth with All Gold tomato paste and Benny chicken stock. Finished with KOO butter beans, it stretches to serve more portions, making it a comforting meal and a little more economical.
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Ingredients
Yield: 8 portions
- 1,8 kg Lamb shoulder, 4 cm cubes / Replace meat with 200 g red lentils, 410 g KOO black beans and 410 g KOO chickpeas for Vegetarian)
- 1,5 l Hot water
- 4 sachets Benny Chicken stock powder
- 1 Bay leaf
- 2 ml Dried thyme
- 2 ml Pepper corn, crushed
- 10 Parsley stems
- 20 g Garlic gloves, crushed
- 100 g All Gold tomato paste
- 400 g KOO Butter beans
- 450 g Onion, sliced
- 225 g Leek, sliced
- 700 g Potato, peeled, large dice
- TT Salt and White pepper
- 20 Carrots, touréed or batonnet
- 20 Turnips, touréed or batonnet
- 20 Potato, touréed or batonnet
- 20 Pearled onion, peeled
- 15 ml Fresh parsley, chopped
Method
- Combine the lamb, stock, sachet, All Gold tomato paste, onions, leeks and diced potatoes in a heavy bottom pot.
- Season with salt and white pepper.
- Bring to simmer and skim the surface.
- Simmer the stew on the stew on the stove top or cover and cook in the oven at 180°C until the lamb is tender, approximately 1 hour.
- Degrease the stew; remove and discard the sachet.
- Remove the pieces of died potato and puree them in a food mill or ricer (don’t use a food processor, the potato will turn gummy).
- Use the potato puree to thicken the stew to the desired consistency.
- Add the KOO butter beans and simmer the stew for 10 minutes to blend the flavours.
- Cook the touréed or batonnet vegetables and potatoes and pearl onions separately.
- At service heat the vegetable garnishes and add to each portion of stew.
- Garnish with chopped parsley and serve.
