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! I have recipes for every nation, including a beautiful Italian Lamb Stew , why not give it a try, go global!
Other Great Comfort Foods
- Coq Au Vin
- Mashed Potatoes
- Beef Stroganoff
- Chicken Cacciatore
- Stovetop Mac and Cheese
Ingredients
- ▢ 1 tablespoon olive oil
- ▢ 7 ounces bacon (chopped)
- ▢ 1 pound 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)
- ▢ ½ cup pearl barley
- ▢ 3½ cups lamb or chicken stock
- ▢ 6 medium potatoes (cut into cubes)
Instructions
- 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.
- Serve.
Nutrition
Irish Stew
Ingredients
- 1 tablespoon olive oil
- 7 ounces bacon chopped
- 1 pound 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
- ½ cup pearl barley
- 3½ cups lamb or chicken stock
- 6 medium potatoes cut into cubes
Instructions
- 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.
- Serve.
Nutrition
Thank you for visiting Erren’s Kitchen!
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! I have recipes for every nation, including a beautiful Italian Lamb Stew , why not give it a try, go global!
Other Great Comfort Foods
- Coq Au Vin
- Mashed Potatoes
- Beef Stroganoff
- Chicken Cacciatore
- Stovetop Mac and Cheese
Ingredients
- ▢ 1 tablespoon olive oil
- ▢ 7 ounces bacon (chopped)
- ▢ 1 pound 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)
- ▢ ½ cup pearl barley
- ▢ 3½ cups lamb or chicken stock
- ▢ 6 medium potatoes (cut into cubes)
Instructions
- 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.
- Serve.
