Irish stew

Recipe uploaded by

Barney Desmazery

9 ratings

Recipe by Barney Desmazery

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Video tutorial: Making stock

1. Heat oven to 160C/fan 140C/gas 3. Heat the oil in a flameproof casserole. Sizzle the bacon for 4 mins until crisp. Turn up the heat, then cook the lamb for 6 mins until brown. Remove the meats with a slotted spoon. Add the onions, carrots and herbs to the pan, then cook for about 5 mins until softened. Return the meat to the pan, stir in the pearl barley, pour over the stock, then bring to a simmer.
2. Sit the chunks of potato on top of the stew, cover, then braise in the oven, undisturbed, for about 1½ hrs until the potatoes are soft and the meat is tender. The stew can now be chilled and kept in the fridge for 2 days, then reheated in a low oven or on top of the stove. Remove from the oven, dot the potatoes with butter, scatter with the spring onions and serve scooped straight from the dish.

Lamb

Middle neck (neck fillets) or scrag end are both really flavoursome and perfect for braising.

PER SERVING

627 kcalories, protein 49g, carbohydrate 44g, fat 30 g, saturated fat 14g, fibre 0g, salt 2.13 g

Latest comments and suggestions

• GaryH

  24 February 2009

  GaryH commented on this recipe

  We tried this at the weekend with excellent results. Loads of flavour. Was even better the following day!!! It was so good that my local pub is puting it on the menu for St Patricks day!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• GaryH

  24 February 2009

  GaryH rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• karinaya

  17 March 2009

  karinaya rated and commented on this recipe

  

  Great recipe, very tasty and easy to make, even the kids wolfed it down, will definately make again

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• karensmesses

  19 March 2009

  karensmesses rated and commented on this recipe

  

  This was so simple to make and wonderfully tasty. We put it in the oven and disappeared to the pub on St Patrick's Day for a couple of hours, a little longer than it needed but it was fine. Took some for my mum-in law the next day and she rang singing it's praises. Will definitely be making again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• S.Isaac

  23 March 2009

  S.Isaac rated and commented on this recipe

  

  Absolutely mouthwatering!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lucy

  30 April 2009

  Lucy rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Za-za

  07 June 2009

  Za-za rated and commented on this recipe

  

  A complete success...to please my 4 boys and Husband with a fab 1 pot meal is a first!! Even my little girl who is one liked it, so needless to say i've cooked it a few times now and it is definitely on my 'menu' ! It even looked the same as the picture in the magazine which was a little bonus for me , as it's usually like serving in a canteen in my house at mealtimes.....presentation is not always top of the list ;-)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• strawberry

  17 July 2009

  strawberry rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Paul

  08 September 2009

  Paul rated and commented on this recipe

  

  Made this a couple of times and we've loved it! Theres normally enough leftover for our 8 month old daughter to have whizzed up in the blender for lunch the next day too!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Chris

  25 September 2009

  Chris rated and commented on this recipe

  

  I skipped the bacon but casserole still turned out wonderfully flavoursome. The potatoes in particular take on a lovely taste. Highly recommended and very very easy too!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• carol

  24 October 2009

  carol commented on this recipe

  I'm tempted to try because of the great reviews! But, can I make this with chicken or beef? We're not big fans of lamb.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/9624/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1 tbsp sunflower oil
• 200g smoked streaky bacon , preferably in one piece, skinned and cut into chunks
• 900g stewing lamb , cut into large chunks
• 5 medium onions , sliced
• 5 carrots , sliced into chunks
• 3 bay leaves
• small bunch thyme
• 100g pearl barley
• 850ml lamb stock
• 6 medium potatoes , cut into chunks
• small knob of butter
• 3 spring onions , finely sliced

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preparation and cooking times

Prep 30 mins

Cook min 2 hrs

Ingredients

• 1 tbsp sunflower oil
• 200g smoked streaky bacon , preferably in one piece, skinned and cut into chunks
• 900g stewing lamb , cut into large chunks
• 5 medium onions , sliced
• 5 carrots , sliced into chunks
• 3 bay leaves
• small bunch thyme
• 100g pearl barley
• 850ml lamb stock
• 6 medium potatoes , cut into chunks
• small knob of butter
• 3 spring onions , finely sliced

PER SERVING

627 kcalories, protein 49g, carbohydrate 44g, fat 30 g, saturated fat 14g, fibre 0g, salt 2.13 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk