Irish stew

Irish stew

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(46 ratings)

Prep: 30 mins Cook: 2 hrs

Easy

Serves 6
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

Nutrition and extra info

Nutrition: per serving

  • kcal627
  • fat30g
  • saturates14g
  • carbs44g
  • sugars11g
  • fibre0g
  • protein49g
  • salt2.13g
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Ingredients

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 200g smoked streaky bacon, preferably in one piece, skinned and cut into chunks
  • 900g stewing lamb, cut into large chunks
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 5 medium onions, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 5 carrots, sliced into chunks
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 bay leaves
  • small bunch thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 100g pearl barley
  • 850ml lamb stock
  • 6 medium potatoes, cut into chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • small knob of butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

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.

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Comments, questions and tips

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esoldra
1st Apr, 2013
5.05
Lovely and have tried this, but do think that it is somewhat deceptive in ingredients and appearance as I am Irish and this was something I ate and enjoyed as opposed to the stuff i have shirked at my whole life
laragoodman
4th Feb, 2013
5.05
Delicious!
laragoodman
4th Feb, 2013
5.05
Delicious!
Jultomten
20th Jan, 2013
4.05
Made this for a dinnerparty last night and it was a huge success. I followed the tip to let it stand 24h begore. Used a little bit more potatoes (Charlotte potatoes) and a little bit more lamb (1100g) and my shop was out of fresh thyme so used dried instead. It was absolutely delicious and so easy to prepare. Plus no effort at all on the dinner night so I could spend more time with my guests. Will definately be making again.
colleenc
8th Nov, 2012
5.05
I convinced my husband to make this. He made it veg by substituting the lamb with Field Roast brand apple sage sausages and the bacon with Tofurkey brand Maple Tempeh "Bacon", crumbled into really small pieces, so as not to overwhelm the flavour of the stew. What a great recipe!
nataliemduffy
2nd Nov, 2012
1.05
Horrible!
selinabeana
1st Nov, 2012
5.05
This is a fantastic dish! I used neck of lamb, on the bone, and made enough for five. Chop off any fatty bits first and, as a slow cooker won't be big enough, use a big stock pot. I went out for the afternoon and cooked it on 100 for 5 hours and then turned it up for an hour to 180. I added dumplings for the last 30 minutes. Other than the cut of meat I followed the recipe exactly and it was lovely.
sampancheri
17th Sep, 2012
This has become one of my favourite recipes. I cook it in the slow cooker and have so far done it with beef rather than lamb and added a can of stout for extra taste.
cobralouise
20th Jul, 2012
4.05
I made this for the whole family this week. It was very tasty and satisfying, just wish lamb was cheaper to buy !! Thought it could do with more carrot, other than that, clean plates all round wanting seconds. My 4 yr old loved it too.
smurfmurf
21st Feb, 2012
could I leave out the barley dont have any!!!Or replace it with anything else??

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