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    Irish Stew

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    Irish Stew

    Serves: 6 - 8


    • 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


    1. 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.
    2. 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
    3. 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.

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