irish stew

This one-pot wonder is still a favourite at ely winebar.

irish stew

What you need
1 tbsp olive oil
1kg stewing lamb, diced
500g rooster potatoes,
peeled and halved
2 medium onions, diced
4 medium carrots,
peeled and sliced
rock salt, black pepper

What to do
Heat the olive oil in a frying pan, add the lamb and seal on all sides. You will need to do this in batches.
Place all the ingredients in a large pot on the hob. Add enough water just to cover and season lightly – remember you can add more later. Bring to the boil, cover and simmer over a low heat for 1 Vi-2 hours until the meat is very tender. It should cut easily – even with a spoon. Taste and season again if required.
Serve in deep bowls with traditional brown bread.

A wine that works
This is a simple dish, with a clear juice and a delicate, sweet flavour from the organic lamb.
Lombeline Beaune is a delicate Pinot Noir, with light fruit and tannins that quietly compliment the stew, and with its own sweet berry fruit.

Also try
La Rioja Alta ‘Vina Alberdi” Rioja.

Serves 4

This excerpt has being taken from the ely cookbook and is available for sale on our website for only €20

If you are interested in learning how to cook the ely way you can book a place on one of our upcoming Cookery Courses over the coming year.

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