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!
- 1 tablespoon olive oil
- 7 oz bacon chopped
- 1 lb 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
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.