Mary Berry's 'hearty' Irish stew recipe that takes just 10 minutes to prepare
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Winter is the perfect season for tucking into your much-loved hearty meals like a comforting stew - and you don't have to be a whiz chef or need a pantry full of bits and bobs to whip up a terrific home-cooked meal. Queen of the kitchen, Mary Berry, presents a stunningly straightforward one-pot Irish stew recipe in her 'Classic' tome that promises to warm the cockles of your heart - and it’s an absolute breeze to prepare, taking a mere 10 minutes before you bung it in the oven for a slow cook, reports the Express.
In her treasured collection of recipes, Mary confesses: "Full of flavour and one of the original one-pot dishes. I like to use the neck fillet, rather than the scrag end and middle neck joints on the bone, which is traditional.". She lets on to her little trick for added oomph: "I also like to thicken the stock a little by tossing the meat in seasoned flour. Really tender, melt-in-the-mouth lamb, with flavoursome gravy and vegetables topped with tender potatoes.".
This lip-smacking stew is just the ticket for feeding crowds, especially if you've got the clan coming round in December because it's assured to go down a treat with both grown-ups and kiddies. How about giving Mary Berry's Irish stew a shot?. Ingredients (serves six to eight people).
Method. Kick things off by preheating your oven to 180C (160C fan or Gas Mark 4). Combine the flour, salt, and pepper, then toss the lamb in the seasoned flour until it's well coated. Nip over to the hob, get your ovenproof casserole dish with a lid ready and heat some oil in there. When the oil is sizzling away nicely, chuck in the lamb and fry it off over high heat for four to six minutes flipping it now and then till it's nice and golden.
