Traditional Irish Stew
Serves: 4
Preparation: 15 minutes
Cooking Time: 1 hour
Ingredients
- 625g lamb, neck fillet
- 300g Maris Piper potatoes
- 200g swede
- 200g turnip
- 200g parsnip
- 125g carrots
- 1 onion
- 1 sprig rosemary
- 125g pearl barley
- 1 litre lamb stock, fresh or stock cube
- 1 bunch parsley
Method
- Cut the lamb into equal-sized pieces — approx 5cm x 5cm (2in x 2in).
- Dice the potatoes, swede, and turnip into 1.5cm x 1.5 cm cubes (¾in x ¾in). Slice the parsnip, carrot and onion.
- Place all the ingredients, including the rosemary and barley, in large casserole and mix well. Heat the stock and when boiling pour into the casserole, mix and put on a lid. Bring to the boil and simmer for 1 hour.
- Serve in bowls with chopped parsley.
