a glug of olive oil in a large pan. Finely chop one of the onions, then add to the pan. After a couple of minutes add the garlic, celery and carrots, and cook gently for about 8 minutes, until softened.
in the spices and cook for a further minute, then add the lentils and stock along with an extra
Rich beef stewwithherbydumplings. This cut of meat meant that I did not need to thicken the stew, however if you use a different cut of meat, just stir in a bit of cornflour/cornstarch near the end into a bowl with some of the stew liquid and whisk it in and then add the lump free mix into the slow cooker to thicken things up
This recipe is full of delicious vegetables but also has the bacon and lentils to bulk it up. Stews are a great way of adding extra vegetables to a meal without the children always knowing exactly what they are eating
Khoresht-e gheymeh was the inspiration for my vegetarian/vegan yellow lentil (split pea) stew. Khoresht-e gheymeh, which was the inspiration for my vegetarian gheymeh, is made with yellow lentils (split peas), small cubes of lamb (or beef) and dried limes with a hint of cinnamon and other spices
2) Heat the lard until smoking in a large casserole and fry the beef hard in batches until crispy and golden, do not stir as this will make it release moisture and stew. 5) Add the beef, beer and bay leaves, bring to the simmer stirring occasionally and simmer for 12 hours (an oven at around 90C is perfect) with a lid on. Longer won't hurt and you can probably get away with shorter, but at least 3 hours if you're in a rush. 7) Spoon the dumpling mixture onto the top of the stew and replace the lid, allow to steam for around 1 hour back in the oven. 8) Serve with mash and veg or just a big chunk of bread
The dumplings should be filling enough but if you wish serve with wholemeal Irish soda bread. I want to fill my kitchen with the alluring wafts of slowly cooking lamb from this ultimate winter comfort food