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!
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.
