1 hrs 30 mins
1 hrs 50 mins
- 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.
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