Verity's Irish StewVerity Brown

Meat
3 large onions, chopped
4-5 large carrots, chopped
700kg/11/2lb potatoes
breast of lamb
2-4 beef stock cubes
gravy granules
green traditional herbs (too taste)
salt and pepper (to taste)
1L / 13/4pt of water
15ml / 1Tbsp of oil

Have the butcher de-bone the breast of lamb but ask for the bones.
Chop the onions roughly and fry gently in a large pan in the oil
until soft. Add the water, bones and stock cubes; cover and leave on a low
heat
for about 30 minutes.
During this, peel and chop potatoes in half and roughly chop carrots.
Dice the breast of lamb into about 2.5cm / 1in chunks, cover and leave on
the side (as this is last to be put into the stew).
After the 30 minutes is up, remove the lid and take out all the
bones. Add the potatoes and carrots to the stock, bring to the boil for
about 5 minutes, then add the lamb.
Season the stew to taste with the green traditional herbs, salt and
pepper, then stir and leave to cook on a gentle heat for 30 minutes or
so. When the potatoes have softened slowly add the gravy granules,
stirring well, thicking the stew to your desired consistency. Leave a
couple of minutes longer before serving.


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