IRISH STEW

1 kilo lamb rump steak, trimmed and cut into chunks
12 large potatoes,peeled and sliced
4 large carrots, peeled and sliced
3 large onions. sliced
3 sticks celery, diced
2 tablespoons cornflour
2 chicken stock cubes
4 - 5 cups water
salt and pepper

preheat oven to 150c

roll lamb in the cornflour, place in bottom of a large, wide, ovenproof lidded pot.

cover the meat with the potatoes, carrots, onions and celery.

pour the water over the vegetables

on stove top, cover pot with lid and bring to boil.

transfer pot to oven

cook 1 1/2 - 2 hours till meat is soft and potatoes are cooked.

check water levels after an hour (add more if needed) and season well with salt and pepper and add crumbled stock cubes at this time.
(should be enough water to almost cover everything.  refer pic)

when ready to serve, thicken with some cornflour mixed with water.


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