Irish stew

This is a flavourful dish that can be kept going and topped up throughout the week if desired, with extra vegetables and meat added along the way. Serve in bowls with fresh bread. Serves 6.

INGREDIENTS

1 tablespoon olive oil

900g lamb stewing meat

Salt and pepper

1 large onion, sliced

2 carrots, peeled and cut into large chunks

1 litre water, or as needed

3 large potatoes, peeled and quartered

1 leek, rinsed and sliced

1 tablespoon chopped fresh rosemary

METHOD

1) Heat the oil over a medium heat in a large stockpot or casserole pot.

2) Add the lamb pieces and cook, stirring gently, until evenly browned. Season to taste.

3) Add the onion and carrots and cook gently with the meat for a few minutes.

4) Stir in the water then cover and bring to the boil before turning the heat down to low. Simmer for 1 hour or longer, depending on when the meat gets tender.

5) Add the potatoes and simmer for 15 to 20 minutes before adding the leek and rosemary.

6) Continue to simmer uncovered until the potatoes are tender but still whole.

7) Serve hot with crusty bread.