Monday, 25th May 2020

This Month's Magazine

This month's recipe: Irish Stew

Its time to set aside light zesty summer dishes and turn to foods that keep the chill at bay. With the evenings drawing in, its time to put away the salad servers.

So what could be nicer, than a traditional Irish stew? Served piping hot with soda bread to mop up the gravy. Delicious!

Ingredients, serve 4

  • 1kg  stewing lamb or mutton
  • 1.5 kg  carrots
  • 2  large onions
  • 1.5 kg  potatoes
  • Large  bunch of fresh parsley
  • 2  table spoons chopped fresh thyme
  • 1 cup  pearl barley
  • Water
  • Salt and fresh black pepper



Peel and chop the onions, carrots and potatoes, cut the meat into good sized pieces.

Place half the vegetables on the bottom of a heavy based casserole dish, at the same time adding the barley, meat and herbs, now layer the rest of the vegetables on the top.

Add at least 2 large cups of water season well and bring slowly to the boil on the top part of the stove, simmer gently for half an hour then transfer to a pre heated oven  around 300F for 2-2.5 hours.

Keep an eye on it towards the end of the cooking time, you may need to add a little more water, depending how thick you like it.

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