Though Irish stew and beef stew may sound like the same thing, there's usually one key difference between these two similar ...

De-glaze the pan with lamb stock and pour into the casserole. Peel the potatoes and lay them on top of the casserole so they will steam while the stew cooks. Season the potatoes. Add a sprig of ...

Degrease the pan with lamb stock, bring to the boil and pour into the casserole. Peel the potatoes and lay them on top of the casserole, so they will steam while the stew cooks. Season the potatoes.

Season with salt and pepper and add 4 cloves of garlic, 3 potatoes and 2 carrots and fry them all together in the pan. 7. For extra flavor add 1 tsp of butter. 8. Pour 1 pint of dark beer to de-glaze.

A simple Irish stew with soft lamb and sweet carrots. A cheaper cut of meat saves money but doesn't scrimp on flavour. Using a sharp thin boning knife, remove as much meat from the lamb bones as ...

This traditional Irish stew combines tender beef ... a little taste of Ireland straight to your table. Swap Option: Use lamb in place of beef for a different flavor profile.

Meat from the shoulder and neck has the best flavour and is traditionally used in Irish stew and Lancashire hotpot. The French have some delicious lighter lamb stews such as navarin of lamb ...