Irish stew
You can never have too many European recipes, so give Irish stew a try. For $3.98 per serving, you get a main course that serves 6. One serving contains 865 calories, 40g of protein, and 54g of fat. It will be a hit at your st. patrick day event. If you have lamb stock, streaky bacon, stewing lamb, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours and 30 minutes. Users who liked this recipe also liked Annie Gunns Irish Coddle – this Irish stew is filled with bacon, sausages, beer, potatoes, and more, Irish Stew, and Irish Stew.
Instructions
Heat oven to 160C/fan 140C/gas
Heat the oil in a flameproof casserole. Sizzle the bacon for 4 mins until crisp. Turn up the heat, then cook the lamb for 6 mins until brown.
Remove the meats with a slotted spoon.
Add the onions, carrots and herbs to the pan, then cook for about 5 mins until softened. Return the meat to the pan, stir in the pearl barley, pour over the stock, then bring to a simmer.
Sit the chunks of potato on top of the stew, cover, then braise in the oven, undisturbed, for about 1 hrs until the potatoes are soft and the meat is tender. The stew can now be chilled and kept in the fridge for 2 days, then reheated in a low oven or on top of the stove.
Remove from the oven, dot the potatoes with butter, scatter with the spring onions and serve scooped straight from the dish.