Introduction
Irish Stew is a traditional dish from Ireland, loved the world over. It was traditionally made with mutton (sheep), but it is now often made with the easier-to-find lamb. This stew is full of pantry staples and cheaper cuts of meat. It’s a good one to serve with a few friends around the table on a winter’s night with a few bottles of red wine.
| Prep Time | Total Time | Servings |
| 50 mints | 2 hrs 30 mints | 4 to 5 |
Ingredients
- 1 tablespoon Sunflower Oil
- 200 grams Smoked Streaky Bacon (preferably in one piece, skinned and cut into chunks)
- 900 grams Stewing Lamb (cut into large chunks)
- 5 Medium Onions (sliced)
- 5 Carrots (sliced into chunks)
- 3 Bay Leaves
- Small bunch of Thyme
- 100 grams Pearl Barley
- 850 milliliters Lamb Stock
- 6 Medium Potatoes (cut into chunks)
- Small knob of Butter
- 3 Spring Onions (finely sliced)
Instruction
Step 1
Heat the 3 tablespoons of oil until shimmering. Season the lamb with salt and pepper. Working in 3 batches, cook the lamb over moderate heat until browned all over, about 8 minutes per batch. Transfer to a large plate.
Step 2
Add the onions to the casserole and cook over moderate heat, stirring, until golden, about 5 minutes. Add the garlic and cook, stirring, until golden, about 2 minutes; transfer to the plate.
Step 3
Remove the casserole from the heat and add enough oil to make 6 tablespoons of fat. Whisk in the flour, then return the casserole to the heat. Add the wine and bring to a simmer over moderate heat, scraping the bottom of the casserole.
Step 4
Stir in 4 cups of water along with the stock and whisk until smooth and simmering, then add the lamb and onion mixture and bring to a simmer.
Step 5
Add the remaining seasonings and cook for one hour.
Step 6
Add the potatoes and simmer until they are tender.