Marietta Daisies Garden Club

Irish Stew

Irish stew is a time-honored traditional dish dating back to the 17th or 18th century, created as a simple, nourishing meal for rural families. Originally, it featured just mutton, onions, and potatoes simmered together—a practical method developed to tenderize tough, older sheep meat during harsh winter months.

INGREDIENTS

• 1 tbsp Olive oil

• 1 cup Smoked Bacon, preferably in one piece & cut into chunks

• 2 pounds Stewing Lamb, cut into large chunks

• 5 Medium Onions, sliced

• 5 Carrots, sliced into chunks

• 3 Bay Leaves

• Small BunchThyme

• 1/2 cup Pearl Barley

• 4 cups Lamb Stock

• 6 Medium Potatoes, cut into chunks

• 8 Pats of Butter

• 3 Spring Onion, finely sliced

DIRECTIONS

Step 1: Preheat the oven to 320°F. Heat 2 tablespoons of oil in a flameproof casserole dish. Add 4 ounces of bacon and cook for 4 minutes until crisp. Increase the heat and brown 1 pound of lamb chunks for about 6 minutes. Remove the meats with a slotted spoon and set aside.

Add 2 chopped onions, 2 chopped carrots, and a handful of herbs to the pan and cook for 5 minutes until softened. Return the meat to the pan, stir in ½ cup of pearl barley, pour in 4 cups of stock, and bring to a simmer.

Step 2: Arrange 2–3 medium potatoes, cut into chunks, on top of the stew. Cover and braise in the oven, undisturbed, for about 1½ hours, until the potatoes are soft and the meat is tender. The stew can be chilled and stored in the fridge for up to 2 days, then reheated gently in a low oven or on the stovetop.

Before serving, dot the potatoes with butter, sprinkle with chopped spring onions, and serve straight from the dish.