Irish stew
Prep:
20 mins
Cook:
120 mins
1.5kg stewing lamb, cut into large chunks
1 tbsp sunflower oil
5 medium onions, sliced
5 carrots, sliced into chunks
3 bay leaves
small bunch thyme
100g pearl barley
850g lamb/ chicken stock/ water
6-8 potatoes peeled
Heat oven to 160°C/ gas 3. Heat the oil in a casserole dish. Add in the lamb and cook for 6 mins until brown. Remove the meat with a slotted spoon, add the onions, carrots and herbs to the pan, then cook for about 5 mins until softened. Add the meat back in, stir in the pearl barley, pour in the stock, then bring to a simmer.
Leave the chunks of potato on top of the stew, cover, then leave to cook in the oven for about 1½ hrs until the potatoes are soft and the meat is tender. Remove from the oven and serve hot.
Serves
6-8
Preparation Time
20 minutes
Cooking Time
120 minutes
Main ingredients
Vegetables, Lamb
Recipe Type
Dinner, Easy, Stew, One Pot
Cuisine
Irish
Special Info
Gluten free, Egg free
Level of Difficulty
Easy
For a gluten free version, make sure to use gluten free stock cubes.
