I believe there’s no need to introduce Irish Stew BUT for those who don’t know it;
This is an exceptionally rich dish that provides belly warmth to the highest degree. Intense, it is perfect for ladling into big bowls, for big groups with big glasses of wine :)
Quality lamb meat makes all the diffrenece and the fresh thyme brings the stew alive.
Recently, I couldn’t stop thinking about the stew. The weather has been lurching between fits of sunshine and rain clouds and seemed to be asking for something warm on the table.
To make unbelievably good Irish Stew, you need;
- 1 tbsp sunflower oil
- 900g stewing lamb, cut into large chunks
- 5 medium onions, sliced
- 5 carrots, sliced into chunks
- 1 leek, sliced
- bunch of fresh thyme
- 100g pearl barley
- 850ml lamb stock
- 6 medium potatoes, cut into chunks
- fresh parsley, chopped for garnish
Preheat the oven 160C. Heat the oil in a casserole. Cook the lamb for about 10 mins until brown. Remove the meats with a slotted spoon. Add the onions, leek, 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 for about 2 hrs until the potatoes are soft and the meat is tender.
Remove from the oven, scatter with the parsley and serve scooped straight from the dish, simples :)
Serve with soda bread & butter, which is the perfect compliment to Irish stew.