46. Irish Stew : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.








to serve four

1 lb / 450g stewing mutton

1 lb / 450g potatoes

4 oz / 100g onion, chopped

4 oz / 100g carrot, chopped

4 oz / 100g swede, chopped

1 oz / 25g cornflour

½ pint / 300ml water

salt to taste

fresh ground black pepper



Trim any lumps of visible fat from the meat and cut into bite sizechunks. Scrub and slice the potatoes and place half as a layer on the bottomof a stewing pan. Cover with the meat, then the carrot and swede, then theonion and finally the remaining potato on top.

Mix the cornflour with a small amount of cold water to form a paste.Gradually mix in the rest of the water.

Sprinkle with the salt and pepper and add the water and cornflourto the stew.


Bring to the boil and then cover with a lid and simmer gently forat least one and a half hours, adding more water if necessary.

Irish stew can also be cooked slowly in the oven.

gas mark 5 375°F 190°C for half an hour to boil the stewand then

gas mark 2 300°F 150°C for one hour