Name: Irish stew
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6
Cuisine: Irish
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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Irish stew

Irish stew

Barney Desmazery

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Serves 6

Easy

Prep: 30 mins

Cook: 2 hrs

A star rating of 4.5 out of 5.75 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal627
fat30g
saturates14g
carbs44g
sugars11g
fibre0g
protein49g
salt2.13g

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.

Recipe from Good Food magazine, March 2009

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A star rating of 4.5 out of 5.75 ratings

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