Is Irish Stew lamb or beef

Heres the recipe with lamb and chicken stock. You might want to change for beef and beef stock, but the secret is slow cooking (3 hours)

  • 300g diced lamb 
  • 1 onion, chopped
  • 100g pearl barley
  • 500g carrots, peeled and cut into chunks
  • 1.2 litres chicken or vegetable stock
  • 1 sprig thyme
  1. Heat a little oil in a casserole and brown the lamb, in batches, transferring it to a plate as you go. Set aside.
  2. Soften the onion in the casserole, then stir in the pearl barley and cook for 1-2 minutes.
  3. Stir in the carrots and return the lamb to the casserole. Add the stock and thyme and bring to the boil.
  4. Cover and simmer for 180 minutes until the pearl barley is tender.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s