Irish Stew. Photo courtesy of Slimming World

Irish Stew

- Recipe by Slimming World -

A WORD FROM THE CHEF

Apart from the amazing flavours, the best thing about this classic lamb stew is its simplicity. Just pop it all in a casserole pan and let your hob do the rest!

INGREDIENTS

(Serves four)

700g lean lamb leg steaks, visible fat removed, cut into large chunks

Three onions, thickly sliced

Two garlic cloves, crushed

Two turnips or one swede, peeled and roughly chopped

Four carrots, roughly chopped

Four celery sticks, roughly chopped

900ml hot chicken stock

A level tbsp chicken gravy granules

METHOD

Put the lamb, onions, garlic, turnips or swede, carrots and celery in a large heavy-based non-stick casserole pan. Add the stock and gravy granules, mix well and bring to the boil over a high heat.

Season lightly and cover tightly, then turn the heat to very low and cook for two hours or until the lamb is very tender. Serve hot with your favourite potatoes and vegetables.

* For details of groups running in Co Cavan, please contact Gillian on 086 3682507 or check out:

http://www.slimmingworld.ie

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