Here’s the recipe of the Irish Stew we made using lamb courtesy of BBC Good Food which was so simple to make with such great results. And the best part is that it went a long way (believe me, we actually had to transfer all the ingredients out of our casserole dish into a paella pan!) and tasted even better the next couple of days!! :) The lamb is so succulent and soaks up all the lovely flavours well! Wish we still had more left over!! Oh, we couldn’t get hold of any pearl barley so substituted it with Arborio Rice.
- 1 tbsp sunflower oil
- 200g smoked streaky bacon (cut into chunks) **The next time I may use chorizo for a smokier flavour!
- 900g stewing lamb , cut into large chunks
- 5 medium onions , sliced
- 5 carrots , sliced into chunks
- 3 bay leaves
- small bunch thyme
- 100g pearl barley
- 850ml lamb stock
- 6 medium potatoes , cut into chunks
- small knob of butter
- 3 spring onions , 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.