Easy Tasty Irish Stew

Bring a wee taste of the Celtic isles into your home with this classic (and delicious) dish from Ashford Castle's head chef, Philippe Farineau. Like our nation of storytellers, this stew will warm your soul and stir your senses. In our experience, it goes best with a pint or two. Sláinte!

Serves 4 people

• 2 pounds lamb neck or shoulder
• 1 1/3 cups carrots
• 2 cups leek
• 2 cups celery
• 1 bay leaf
• 50 ounces of stock, or use 1 cube
• 2 clove garlic
• 3 1/4 cups potatoes

1. Ask your butcher to trim and dice the lamb meat. Pro tip: we use lamb neck because it has better flavor and is also not as fatty as the shoulder.
2. Dice your carrots, leek, celery and potatoes 1.5x1.5 inches each.
3. Roast your lamb 2 minutes each side in a hot pan with rapeseed oil or sunflower oil.
4. Once you get a nice brown color all around, remove all the fat and add your stock.
5. For the stock, Chef Philippe Farineau recommends a lamb stock or a cube/powder you can find at your local market. If you can't find it, you can use chicken stock instead.
6. Simmer the stock on low for about 2 hours 30 minutes with the garlic and bay leaf.
7. After that time, add the potatoes and the carrots.
8. 10 minutes later, add the celery and leek.
9. Cook for another 20 minutes until the vegetables are well cooked and the potatoes are falling apart.
10. When serving this tasty Irish stew, add a little parsley on top for color.