This Irish stew recipe is big on flavour, even bigger if you make it ahead and literally, let it stew! It is a comforting and warming dish, and through the addition of onions and carrots not only are we adding extra flavour but we are also adding to its nutritional value.
Sunflower Oil 10 ml (1tbsp)
Smoked Streaky Bacon Chunks 200 g
Stewing Lamb Chunks 900 g
Onions (sliced) 75 g (1/2 unit)
Carrots (sliced) 400 g (5 units)
Bay Leaves 3 g
Thyme 2 g
Pearl Barley 100 g
Lamb Stock Cube 10 g (1 unit)
Water 900 ml
Potatoes (sliced) 900 g (6 units)
Butter 5 g (1tsp)
Spring Onions (sliced) 30 g (3 units)
1. Heat oven to 150C.
2. Heat the oil in a casserole. Sizzle the bacon for 4 minutes until crisp.
3. Turn up the heat, then cook the lamb for 6 minutes until brown. Remove the meats.
4. Add the onions, carrots and herbs to the pan, then cook for about 5 minutes until softened.
5. Boil the kettle and add 900ml of water to the stock cube.
5. Return the meat to the pan, stir in the pearl barley, pour over the stock, then bring to a simmer.
6. Place the chunks of potato on top of the stew, cover, then braise in the oven, undisturbed, for about 1.5 hours until the potatoes are soft and the meat is tender.
7. Remove from the oven, dot the potatoes with butter, scatter with the spring onions and serve.
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