Irish stew is a testament to how cheaper cuts of meat are in fact more flavoursome. It’s all in the lengthy cooking time. Ben swears by use of both floury and waxy potatoes so that floury break down and thicken the sauce, and waxy hold their shape. This is a simpler Irish stew than Corrigan’s, but good all the same.

Ingredients - serves 4

800g stewing lamb
2 onions, peeled & thickly sliced
4 carrots peeled & cut into chunks
4 potatoes peeled & cut into chunks
2 tbsp seasoned flour
1 tbsp pearl barley (optional)
1 sprig fresh thyme
approx. 2 pints hot water or bouillon
salt, pepper

Method

Trim excess fat from the lamb, toss in seasoned flour and lay some on the bottom of a casserole. Scatter over half the sliced onion, potatoes and carrot and add the thyme. Lay the rest of the lamb over the vegetables and follow again with the onion, carrot and potatoes. Pour over the bouillon or hot water and sprinkle the pearl barley if you are using it (the liquid should scantly cover the stew). Bring to the boil and then lower to a bare simmer, skimming scum from the surface as it rises. Once cleared of impurities cover with a tight fitting lid and cook over the gentlest heat for 2 hours by which time the meat will be superbly tender.

Serve with fresh herb dumplings - preferably cooked in the oven to golden and crisp.