Irish Stew

Ingredients

• 800g lamb neck or shoulder, cubed
• 3 onions, sliced
• 4 carrots, chunked
• 3 leeks, sliced
• 1kg potatoes, peeled and quartered
• 1/2 cup pearl barley
• 1 litre lamb or chicken stock
• 2 bay leaves
• 2 sprigs thyme
• 3 tbsp oil
• Salt and pepper
• Parsley

Instructions

1. Brown the lamb in oil in batches; set aside.
2. Soften the onion, carrot and leek in the same pot.
3. Return the lamb with stock, barley, bay and thyme.
4. Bring to a simmer, then cover and cook gently for 1 hour.
5. Add the potatoes; cook another 45 minutes until everything is tender.
6. Season generously and finish with parsley.

Serving suggestions

• Serve with crusty bread.

Storage & reheating

Keeps 4 days; better the next day; freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions