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Irish stew

Contains pork – recipe is for non-Muslims only
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

  • Prep: 30 mins
    Cook: 2 hrs
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 627
  • Carbohydrates 44
  • Saturated Fat 14
  • Sugar 11
  • Protein 49
  • Fat 30
  • Fibre 0
  • Salt 2.13

Nutrition per serving

  • Calories 627
  • Carbohydrates 44
  • Saturated Fat 14
  • Sugar 11
  • Protein 49
  • Fat 30
  • Fibre 0
  • Salt 2.13

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

Tip

Lamb
Middle neck (neck fillets) or scrag end are both really flavoursome and perfect for braising.

Method

  1. 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.

  2. 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.