P.J O’Brien’s Irish Stew (Serves eight)
>300g onion, diced
>300g carrot, diced
>300g celery, diced
>300g leeks, diced
>1 clove garlic, chopped
>500g chat potatoes, cut in half
>1tsp rosemary, chopped
>1tsp thyme, chopped
>3 tbsp butter
>3 tbsp flour
>2L chicken stock
>Salt & pepper, to taste
>800gm lamb forequarter, diced
1. Sauté carrots, leeks, and celery in a large saucepan
2. Add the chat potatoes and enough chicken stock to cover the veg. Bring to the boil and simmer until the veg are cooked.
3. Meanwhile, in a separate pot, sauté the onions and garlic in plenty of butter then add the herbs
4. Add enough plain flour to form a roux.
5. Once the veg are cooked, add some of the stock to the roux and mix well. Then add the roux back to the veg and mix well.
6. Bring back to the boil and season well.
>Serve stew with house crusty bread. And Guinness, obviously.
Note: We seal our lamb on the flat grill and braise it in the oven in chicken stock and rosemary. Takes about two hours to cook.
If you’re not sober enough to make this for yourself, head to P.J O’Brien’s Southbank on March 17 for a traditional Irish feed, entertainment, Guinness, and generally green festivities!