Irish stew

Irish stew

The trick with this classic one-pot is to use a cheaper cut of meat, which means you’ll skimp on price but not quality

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 2 hrs

Method

  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.
Try

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, sugar 11g, salt 2.13 g

Recipe from Good Food magazine, March 2009.

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Latest comments and suggestions

Results 1-20

  • Binder photo 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!!

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  • Binder photo GaryH

    24 February 2009

    GaryH rated this recipe

    5 stars

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  • Binder photo karinaya

    17 March 2009

    karinaya rated and commented on this recipe

    5 stars

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

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  • Binder photo karensmesses

    19 March 2009

    karensmesses rated and commented on this recipe

    5 stars

    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.

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  • Binder photo foodie_me

    23 March 2009

    foodie_me rated and commented on this recipe

    5 stars

    Absolutely mouthwatering!

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  • Binder photo Lucy

    30 April 2009

    Lucy rated this recipe

    3 stars

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  • Binder photo Za-za

    07 June 2009

    Za-za rated and commented on this recipe

    5 stars

    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 ;-)

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  • Binder photo strawberry

    17 July 2009

    strawberry rated this recipe

    5 stars

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  • Binder photo Paul

    08 September 2009

    Paul rated and commented on this recipe

    4 stars

    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!

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  • Binder photo Chris

    25 September 2009

    Chris rated and commented on this recipe

    5 stars

    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!

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  • Binder photo 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.

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  • Binder photo juliee

    16 December 2009

    juliee commented on this recipe

    i fancy to put the dumpling as well

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  • Binder photo Natalie

    16 December 2009

    Natalie rated this recipe

    5 stars

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  • Binder photo Zoe Fitzgerald

    06 January 2010

    Zoe Fitzgerald rated this recipe

    5 stars

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  • Binder photo michelle

    09 February 2010

    michelle rated this recipe

    5 stars

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  • Binder photo Mike

    09 February 2010

    Mike rated this recipe

    5 stars

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  • Binder photo MrsKiedis

    09 October 2010

    MrsKiedis rated and commented on this recipe

    5 stars

    This recipe is definately going to be a regular in our house. Easy to make and delicious, freezes well to.

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  • Binder photo Jeenyx

    13 October 2010

    Jeenyx rated and commented on this recipe

    5 stars

    Yum Yum!! This was really tasty!

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  • Binder photo Julesfood

    19 October 2010

    Julesfood rated and commented on this recipe

    5 stars

    Didn't have any lamb so used braising steak. Swapped thyme for marjoram and added a splash of worcestershire sauce. Lovely texture, very filling, will try again when I have some lamb!

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  • Binder photo food

    31 October 2010

    food rated and commented on this recipe

    5 stars

    Lovely, the barley pearls give a nice twist to the stew

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 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
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PER SERVING

627 kcalories, protein 49g, carbohydrate 44g, fat 30 g, saturated fat 14g, fibre 0g, sugar 11g, salt 2.13 g

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