Irish stew
Serves 6
Easy
Prep:
Cook:
The trick with this classic one-pot is to use a cheaper cut of meat, which means you’ll skimp on price but not quality
Skip to ingredients
- 1 tbsp sunflower oil
- 200g smoked streaky baconpreferably in one piece, skinned and cut into chunks
- 900g stewing lambcut into large chunks
- 5 medium onionssliced
- 5 carrotssliced into chunks
- 3 bay leaves
- small bunch thyme
- 100g pearl barley
- 850ml lamb stock
- 6 medium potatoescut into chunks
- small knob of butter
- 3 spring onionsfinely sliced
Nutrition: per serving
- kcal627
- fat30g
- saturates14g
- carbs44g
- sugars11g
- fibre0g
- protein49g
- salt2.13g
Method
step 1
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.
step 2
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.
