FoodCoop Recipes
Traditional Irish Stew
Prep
15 minutes
Cook
60 minutes
Serves
4
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.
