IRELAND RECIPES RECIPES

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IRISH STEW RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Irish stew recipe - Recipes and cooking tips - BBC Good Food image

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

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

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 - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Irish stew recipe - Recipes and cooking tips - BBC Good Food image

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

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

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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IRISH STEW RECIPE - RECIPES AND COOKING TIPS - 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
From bbcgoodfood.com
Total Time 2 hours 30 minutes
Cuisine Irish
Calories 627 calories per serving
  • 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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