Irish Stew with Lamb

Preparation

1. Cut the lamb into fairly large cubes. Prepare the onions, carrots, leek and diced potatoes, and set aside the one large potato for thickening.
2. Heat the oil in a large casserole and brown the lamb well all over in batches.
3. Add the onions, garlic, carrots and leek to the meat and cook for a few minutes until they soften. Pour in the stock, add the thyme, bay leaves, salt and pepper and bring to the boil.
4. Cover and cook the stew over low heat for about 1 hour, until the meat is almost tender.
5. Add the diced potatoes and cook for another 15 to 20 minutes, until tender.
6. Finely grate the reserved potato, stir it in just before serving and bring briefly to the boil so the stew thickens. Season, remove the bay leaves and thyme sprigs and serve sprinkled with parsley.

Drink with it

• Dark beer · excellent match

  Irish dry stout or porter

  The mild, sweet lamb and the root vegetables readily take on the roastiness of a stout or porter.

  Which beer goes with food? More than just pils with barbecue ↗

• Mellow whisky · excellent match

  Irish whiskey, neat or with a little water, after the meal

  The soft, slightly sweet character of an Irish whiskey suits gently braised lamb with potatoes and carrots.

  Whisky with food: cheese, chocolate, and savory dishes ↗

• Red wine · good match

  Côtes du Rhône or similar, medium-bodied

  The spice and soft fruit pick up the thyme and the braised lamb without overwhelming the vegetables.

  Which wine pairs with food? A simple approach to choosing ↗