Irish Stew
Use the Thermomix to cook tough cuts of meat like lamb shoulder and turn it into an Irish stew. We used onions to thicken the sauce and sweet potatoes instead of white ones.
Ingredients
- 1/2 bunch parsley leaves only (for garnish)
- 2 onions peeled and quartered
- 20 g olive oil
- 800 g lamb shoulder neck or stewing lamb, trimmed and cut into 5cm pieces
- Salt and pepper to season
- 1 leek white part only; cut into 1.5 cm slices
- 250 ml beef stock
- 1 tsp dried thyme
- 1 bay leaf
- 3 carrots cut into 3cm pieces
- 500 g sweet potato cut into 4cm pieces
- 200 g savoy cabbage shredded into 0.5cm slices
Instructions
- Put parsley into the Thermomix bowl and chop with the measuring cup (MC) on for 5 seconds | Speed 5; remove to a small bowl
- Put the onion into the Thermomix bowl and chop with the MC on for 5 seconds | Speed 6
- Scrape down the sides of the bowl, add oil and sauté with the MC off for 2 minutes | Varoma | Speed 1
- Put lamb, salt and pepper into the Thermomix bowl and cook for 5 minutes | Varoma | Reverse | Speed soft
- Add leeks, stock, thyme and bay leaf and cook with the MC off for 40 minutes | 100C | Reverse | Speed soft
- Add carrots and sweet potato, stir gently to combine and cook for 20 minutes | 100C | Reverse | Speed soft
- Add cabbage, stir gently to combine and cook for 10 minutes | 100C | Reverse | Speed soft
- Serve and garnish with chopped parsley