Irish stew
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 6
- 3 bay leaf
- 100 g pearl barley
- small bunch thyme thyme this popular herb grows i especially the mediterranean, and is a member of the mint…
- 1 tbsp sunflower oil sunflower oil a variety of oils can
- 200 g smoked streaky bacon preferably in one piece, skinned and cut into chunks
- 900 g stewing lamb cut into large chunks lamb laam a lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 5 medium onion sliced onion un-yun onions are endlessly ve
- 5 carrot, sliced into chunks carrot ka-rot the carr with its distinctive bright orange colour, is one of the most versatile root…
- 850 ml lamb stock
- 6 medium potato cut into chunks potato po-tate-oh the worl the potato comes in innumerable varieties. a member of…
- small knob of butter butter butt-err butter is ma
- 3 spring onion finely sliced spring onion sp-ring u spring onions are in fact very young onions, harvested…
- Carbohydrate 13.8480633333333 g
- Cholesterol 121.666666666667 mg
- Fat 40.7369066666667 g
- Fiber 2.83670005671183 g
- Protein 32.3468233333333 g
- Saturated Fat 17.3423533333333 g
- Serving Size 1 1 Serving (201g)
- Sodium 390.373666666667 mg
- Sugar 11.0113632766215 g
- Trans Fat 3.43868333333333 g
- Calories 558 calories
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. 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.
