HOW TO COOK MEAT STEW RECIPES
IRISH STEW RECIPE - BBC GOOD FOOD
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
Provided by Barney Desmazery
Total Time 2 hours 30 minutes
Prep Time 30 minutes
Cook Time 2 hours
Yield 6
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 627 calories, FatContent 30 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 44 grams carbohydrates, SugarContent 11 grams sugar, ProteinContent 49 grams protein, SodiumContent 2.13 milligram of sodium
IRISH STEW RECIPE - BBC GOOD FOOD
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
Provided by Barney Desmazery
Total Time 2 hours 30 minutes
Prep Time 30 minutes
Cook Time 2 hours
Yield 6
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 627 calories, FatContent 30 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 44 grams carbohydrates, SugarContent 11 grams sugar, ProteinContent 49 grams protein, SodiumContent 2.13 milligram of sodium
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