Traditional Irish Stew | St. Patricks Day Recipes
Prep time: 30 mins
Cook time: 2 hrs
Serves: 6
Ingredients:
- 1 tsbp sunflower oil
- 200g smoked streaky bacon, cut into chunks
- 900g stewing lamb
- 5 medium onions, slided
- 5 carrots, cut into chunks
- 3 bay leaves
- small bunch of thyme
- 100g pearl barley
- 850ml lamb stock
- 6 medium potatoes, cut into chunks
- small knob of butter
- 3 spring onions, finely chopped
Method:
Step 1: Start by heating your oven to 160c/fan 140c/gas 3 and then heat your oil in a ovenproof casserole dish.
Step 2: Add your bacon and then sizzle for around 4 minutes or until crisp. Now turn up the heat and add the lamb - cooking for around 6 minutes or until browned.
Step 3: Remove the meats from the dish using a spoon. Now add the onions, carrots and herbs to the pan and cook for about 5 minutes.
Step 4: Add the meats back into the dish, alongside the pearl barley. Pour over the lamb stock and bring to a simmer.
Step 5: Add the chunks of potato to the dish and then cover the dish with its lid. Braise in the oven undisturbed for around 1 1/2 hours or until the potatoes are soft and the meat tender.
Step 6: Remove from the oven and scatter with your chopped spring onions. Serve along side a freshly baked Soda Farl and enjoy!
Recipe inspired by BBC Good Food
Leave a comment