This delicious version of classic Irish Stew is a one-pot dish that uses a cheaper cut of lamb, which means you’ll skimp on price but not on flavor.
I originally posted this recipe about a year ago, but as it’s St Patrick’s Day I thought it was time to give it a little love and update the photos…
I fell in love with Irish Stew on a trip to Ireland a few years back.
I’ll be honest, until that day, I didn’t know that Irish Stew was actually made with lamb and if I had, I probably wouldn’t have ordered it. Before that, I thought I didn’t like lamb.
Turns out, I didn’t like the thought of lamb because with one taste of that stew, I never looked back.
Lamb is commonly served in the UK and it’s hard to avoid, so now that I live here I’m glad I unintentionally tried it because it’s now found in my kitchen as regularly as pork or chicken and it’s one of the few red meats I absolutely love.
This stew is a favorite in my house and I make it quite often in the colder months. With St. Patrick’s day around the corner, I thought now would be the perfect time to share it with all of you.
It’s packed full of flavor and the barley is a hearty addition making it a satisfying comforting dish you’ll want all year round!
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Irish Stew
This delicious version of classic Irish Stew is a one-pot dish that uses a cheaper cut of lamb, which means you’ll skimp on price but not on flavor.
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Ingredients
1
tablespoon
olive oil
7
ounces
bacon
chopped
1
pound
stewing lamb
cubed
2
medium onions
sliced
2
cloves
garlic
chopped
3
stalks of celery
sliced
4
carrots
sliced into chunks
2
bay leaves
small bunch fresh parsley
chopped
1⁄2
cup
pearl barley
3 1⁄2
cups
lamb or chicken stock
6
medium potatoes
cut into cubes
Instructions
Preheat the oven to 300F/140C
Heat the oil in a large, oven safe pan over medium low heat.
Cook the bacon for 4 mins until crisp.
Turn up the heat, then brown the lamb on all sides (for about 6).
Remove the meats with a slotted spoon.
Add the onions, carrots, celery and herbs to the pan, then cook
for about 5 mins until softened.
Add the garlic and cook another minute.
Return the meat to the pan, stir in the pearl barley, pour over the stock, then bring to a simmer.
Place the potatoes 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.
Nutrition Facts
Irish Stew
Amount Per Serving
Calories 960
Calories from Fat 477
% Daily Value*
Total Fat 53g
82%
Saturated Fat 19g
95%
Cholesterol 121mg
40%
Sodium 798mg
33%
Potassium 2313mg
66%
Total Carbohydrates 79g
26%
Dietary Fiber 15g
60%
Sugars 9g
Protein 42g
84%
Vitamin A
206.9%
Vitamin C
55.6%
Calcium
17.5%
Iron
76.3%
* Percent Daily Values are based on a 2000 calorie diet.
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