Irish Stew
Ingredients
-
2 large onions
-
4 tablespoons oil
-
50g butter (optional)
-
4 large carrots, cut into thick strips
-
6 celery sticks, cut into thick strips
-
900g ripe tomatoes, peeled and sliced (or tinned tomatoes)
-
1 large shoulder of lamb, cut into thick slices on the bone
-
5 tablespoons pearl barley
-
450g potatoes, peeled and cut into very large dice
-
Stock or water
-
Chopped parsley and mint, to serve
Method
-
Cook the onions in oil and butter until translucent. Add the carrots and celery. Sweat for a few minutes, stirring so that all the vegetables are coated with the oil and juices. Add tomatoes and cook for a few minutes.
-
Place a layer of cooked vegetables onto the base of a large casserole, then a layer of the sliced meat. Season each layer with salt and pepper, and follow with the barley and potatoes, some of the cooked vegetables, then a layer of meat, finishing off with cooked vegetables. Add stock or water so that it just comes to the top of the meat. Bring to a gentle boil, then cover with tinfoil and a lid
-
Simmer gently on the stove for approximately 3 hours, or place in an oven preheated to 170°C/gas 3. Sprinkle with chopped parsley and mint before serving.
Comments
Glossary
-
Black pepper
-
Boil
-
Butter
-
Carrot
-
Casserole
-
Celery
-
Chop
-
Coat
-
Foil
-
Lamb
-
Layer
-
Mint
-
Oil
-
Onion
-
Parsley
-
Peel
-
Potatoes
-
Preheat
-
Ripe
-
Salt
-
Simmer
-
Slice
-
Stock
-
Strips
-
Sweat
-
Tomato
Click to rate this recipe.
This recipe was first published in November 1999.
Average user rating