Traditional Irish stew

Traditional Irish stew Easy Food
Serves 4
1kg lamb neck chops
3-4 bay leaves
4 medium onions, peeled and roughly sliced
800g carrots peeled and sliced
1kg potatoes, peeled and cut into quarters
4 tbsp fresh parsley, chopped
Salt and pepper

To serve:
Crusty bread
Pint of Guinness, (technically optional, but definitely advised!)

  1. Put the chops and bay leaves into a large casserole dish and cover with cold water. Bring to a simmer over a medium heat, then cover with a lid and cook on the stovetop (or in the oven at 160˚C/140˚C fan/325˚F/gas mark 3) for two hours until the lamb is falling off the bones.
  2. Remove the bones from the stew and discard.
  3. Add the onion, carrots and potatoes. Bring to a simmer and cook for 40-45 minutes until the vegetables are tender, then season to taste. Serve with a sprinkling of chopped parsley.

Per serving 881kcals, 52.8g fat (25g saturated), 67.4g carbs, 21.1g sugars, 37.9g protein, 6.4g fibre, 0.28g sodium