Lawton Idiomas Blog

Irish Stew recipes vary depending on whom you ask.

The trick with this classic dish is to use a cheaper cut of meat, which means you save on price. Top quality meat is not necessary. Middle neck or other cheap cuts are both really tasty and perfect for braising.

1 tablespoonful of sunflower oil
200g smoked streaky bacon (preferably in one piece, skinned and cut into chunks)
900g stewing lamb, cut into large chunks
5 medium sized onions, sliced
5 carrots, sliced into chunks
3 bay leaves
Small bunch of thyme
100g pearl barley
850ml of lamb stock
6 medium potatoes cut into chunks
3 spring onions, finely sliced
Small knob of butter

1.Heat the oven to 160C/fan 140/gas 3.
Heat the oil in a flameproof casserole.
Fry the bacon for about 4 minutes until crisp.
Turn up the heat, and then cook the lamb for 6 minutes until brown.
Remove the meat with a slotted spoon. Add the onions, carrots and herbs to the pan, stir in the pearl barley, pour over the stock, then bring to a simmer.

2.Place the chunks of potato on top of the stew, cover, then braise in the oven for about one and a half hours until the potatoes are soft and the meat is tender.

Remove from the oven, put a few small pieces of butter on the potatoes, and scatter with the spring onions. Serve straight from the dish.

Serves 6. Preparation 30 mins – Total 2 hours

You can keep the stew in the fridge for 2 days, and then reheat it in a low oven or on top of the stove.