Irish stew

Prep: 20 mins
Cook: 120 mins
Irish stew

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.


Preparation Time
20 minutes

Cooking Time
120 minutes

Main ingredients
Vegetables, Lamb

Recipe Type
Dinner, Easy, Stew, One Pot


Special Info
Gluten free, Egg free

Level of Difficulty

For a gluten free version, make sure to use gluten free stock cubes.

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