Welcome to the Mrs Rogers Test Kitchen - it’s Hearty Irish Stew time!
Heat the vegetable oil in a large pot. Add the lamb pieces and the caraway seeds and brown. If you need to do this in half, then do. The object here is to get a nice colour on the meat which adds to the flavour of the stew. Once you are happy with the colour, add the flour on top of the meat and stir, allowing the flour to soak up all the juices. If you are using a slow cooker, add the meat and flour to the dish now.
Add the beef stock to the pot and stir to soak up the remaining flour. Add the bay leaves and pour the beef stock over the meat and vegetables. Stir to combine. Add the vegetables half way through cooking. If using a slow cooker, cook on the Auto setting for 6-8 hours. If using a casserole dish, preheat your oven to 180C and cook for 2 hours, stirring every 30 minutes.
Ingredients
Directions
Heat the vegetable oil in a large pot. Add the lamb pieces and the caraway seeds and brown. If you need to do this in half, then do. The object here is to get a nice colour on the meat which adds to the flavour of the stew. Once you are happy with the colour, add the flour on top of the meat and stir, allowing the flour to soak up all the juices. If you are using a slow cooker, add the meat and flour to the dish now.
Add the beef stock to the pot and stir to soak up the remaining flour. Add the bay leaves and pour the beef stock over the meat and vegetables. Stir to combine. Add the vegetables half way through cooking. If using a slow cooker, cook on the Auto setting for 6-8 hours. If using a casserole dish, preheat your oven to 180C and cook for 2 hours, stirring every 30 minutes.
