Irish Stew

774
Yummy!

I definitely felt the pressure when I made this recipe for the first time for my mother ( who is Irish) but when she told me it was the best she had ever tasted, I knew that it must be good!

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Irish Stew

I definitely felt the pressure when I made this recipe for the first time for my mother ( who is Irish) but when she told me it was the best she had ever tasted, I knew that it must be good!
Servings 6 people
Total Time 2 hrs

Ingredients

  • 200 gr bacon
  • 900 gr stewing lamb cut into chunks
  • 5 carrots sliced into chunks
  • 5 onions sliced
  • 100 gr pearl barley
  • 850 ml lamb stock
  • 6 medium potatoes cut into chunks
  • 3 bay leaves
  • bunch of fresh thyme

Instructions

  • Heat the oven to 160oc.
    Cut the bacon into large chunks and place into a hot frying pan and cook until crisp then remove from the pan.
  • Add the lamb chunks and brown for around 5-6 minutes then set aside with the bacon.
  • Now add the carrots, onions and herbs to the pan and cook for around five minutes on a fairly high heat until softened.
  • Add the meat back into the pan then add in the barley.
    Pour the stock into the pan then bring to a simmer.
  • Once at this stage, if your pan is not oven proof, transfer to a casserole dish and place the chunks of potato on the top of the stew.
  • Cover and place in the oven for around one and a half hours until the vegetables are cooked and the meat is tender.
  • Remove from the oven and dots some butter onto the potatoes and serve.
    Can be kept in the fridge for two days.
Course: Main Course, Starter
Cuisine: Irish
Keyword: Irish Stew, Main, Starter

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @HomeCookingWithJulieNeville on Instagram and hashtag it #CookingLikeJulie.

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