More Great Recipes: Lamb/Sheep | Soup

Irish Stew


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Member since 2016

Serves Six | Prep Time 30 | Cook Time 120

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 onion, sliced
5 carrot, sliced into chunks
3 bay leaf
small bunch thyme
100g pearl barley
850ml lamb stock
6 medium potato, cut into chunks
small knob of butter
3 spring onion, finely sliced


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.



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.


Pairs Well With


Notes

A dash of local for every season
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