Irish stew

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1 tbsp. sunflower oil

200 g. smoked streaky veal-bacon, preferably in one piece, skinned and cut into chunks

900 g. stewing lamb, cut into large chunks

5 medium onions, sliced

5 carrots, sliced into chunks

3 bay leaves

small bunch thyme

100 g. pearl barley

850 ml. lamb stock

6 medium potatoes, cut into chunks

small knob of butter

3 spring onions, finely sliced



middle neck (neck fillets)


1. Heat oven to 160C/fan 140C/gas 3. Heat the oil in a flameproof casserole. Sizzle the veal-bacon for 4 mins until crisp. Turn up the heat, and then cook the lamb for 6 mins until brown.

2. 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, and then bring to a simmer.

3. 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.

Bon Appetit!

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