Thu, May 24 2012
Irish stew
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
Ingredients
* 1 tbsp sunflower oil
* 200g smoked streaky bacon , preferably in one piece, skinned and cut into chunks
* 900g stewing lamb , cut into large chunks
* 5 medium onions , sliced
* 5 carrots , sliced into chunks
* 3 bay leaves
* small bunch thyme
* 100g pearl barley
* 850ml lamb stock
* 6 medium potatoes , cut into chunks
* small knob of butter
* 3 spring onions , finely sliced
Nutrition Information
627 kcalories,
protein 49g,
carbohydrate 44g,
fat 30 g,
saturated fat 14g,
fibre 0g,
salt 2.13 g
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- 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.
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