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Irish stew

Irish stew

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving
NutrientUnit
kcal627
fat30g
saturates14g
carbs44g
sugars11g
fibre0g
protein49g
salt2.13g
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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

Method

  • STEP 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.

  • STEP 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.

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

Goes well with

Recipe from Good Food magazine, March 2009

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A star rating of 4.5 out of 5.63 ratings
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