irish stew

  • 1kg-ish scrag end or neck of lamb- diced (do not discard the fat)
  • flour
  • 2 large carrots- roughly chopped
  • 1 large onion- diced
  • 2 celery sticks- roughly chopped
  • 2 garlic cloves, crushed
  • 4-6 small to medium floury potatoes.
  • water
  • herbs (parsley, thyme, bay leaf- whatever's to hand)
  • salt and pepper to taste
  • Pearl barley (debatable)
Toss the diced lamb in the flour. Take a flameproof casserole dish and heat up some oil in it. When hot, throw in the diced lamb and brown.Now throw the rest of the ingredients in and cover with water (or light stock if you prefer). Now comes the debatable part- I always throw in a handful of pearl barley- this inspires a lot of furious debate in Ireland. Some people are vehemently anti-barley. I add it because a) That's the way my grandmother did it and b) I like pearl barley in a stew.

Cover and simmer for 2 hours (at least). Serve with colcannon

Note on the potatoes. Ulster Chieftans are the best but any floury (as opposed to waxy) potato will do.

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posted by hem on 17 Mar 06 - 8388 views


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