Irish Stew

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Slow and plain is the point here — this isn't a dish to dress up. Give it the full two and a half hours and don't rush the simmer.

Ingredients

• 2 lb lamb or mutton shoulder, cubed
• 4 large potatoes, halved
• 3 carrots, chunked
• 2 onions, sliced
• 2 tbsp pearl barley (optional, for body)
• 2 tbsp gravy granules — Bisto
• 3 cups lamb or beef stock
• Salt, pepper, a few sprigs of thyme

Method

1. Season the lamb well. Brown it in batches in a heavy pot, then set aside.
2. In the same pot, soften the onions for 5 minutes.
3. Return the lamb to the pot, add the stock and thyme, and bring to a gentle simmer.
4. Cover and simmer on low for 1.5 hours, stirring occasionally.
5. Add the potatoes, carrots, and barley if using. Simmer, covered, another 45 minutes until the meat is fork-tender and the potatoes are soft.
6. Stir the gravy granules into a little cold water, then stir into the pot to thicken. Simmer 5 more minutes.
7. Taste, season again, and serve straight from the pot with more soda bread for mopping.

Tip: Better the next day — if you have the patience, make it a day ahead and reheat gently.