On Monday, March 17, de­spite your he­ritage birth­right, all New Englanders will consider themselves just a wee bit Irish in ...

The lamb is braised in a red wine and beef broth, making this stew as cozy and delicious as it gets! Whether celebrating St. Patrick’s Day or gathering on the weekend, my whole family loves a ...

For this red wine–beef stew, Pépin recommends using the flatiron: a long, narrow cut that's extremely lean but becomes tender and stays moist in this recipe. He offers chuck steak as an ...

Check the texture of the lamb or mutton: it will go from being quite hard to very tender quite suddenly; this is the point at which the stew is ready. When the meat is tender add the cooked ...

A delicious lamb stew combining the classic flavours of mint and redcurrant jelly. Use lamb leg if you can’t find neck fillet. Preheat the oven to 160C/140C Fan/Gas 3. Heat the oil in a deep ...

The beauty of stew recipes is the variance in ingredients ... Traditionally, it’s made with mutton or lamb, many modern versions use beef instead. If you’re looking for a classic Irish meal ...