IRISH STEW
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Preheat the oven to 160°C. Heat the oil in a flameproof casserole. Sizzle the bacon for 4 minutes until crisp.
- Turn up the heat, then cook the lamb for 6 minutes until brown. Remove the meats with a slotted spoon.
- Add the onions, carrots and herbs to the pan, then cook for about 5 minutes until softened.
- Return the meat to the pan, stir in the pearl barley, pour over the stock, then simmer for 15 minutes. Add the seasoning.
- Place the chunks of potato on top of the stew, cover, then braise in the oven, for about 1½ hours until the potatoes are soft and the meat is tender.
- Remove from the oven, dot the potatoes with butter, scatter with spring onions and serve hot with crusty bread.
INGREDIENTS
- 8 Potatoes, peeled and cut into chunks
- 50 grams Butter
- 5 Spring onions, finely sliced
- Crusty bread to serve
- 50 ml Sesame oil
- 500 grams Smoked Streaky Bacon, skinned and cut into chunks
- 1 kg Boneless lamb, cut into large chunks
- 6 Onions, peeled and sliced
- 6 Carrots, peeled and sliced into chunks
- 4 Bay leaves
- A small bunch Thyme
- 200 grams Pearl barley
- 1 litre Lamb stock
- Salt and pepper to taste
5 comments for “Irish Stew (1)”
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