Irish Stew

A classic Irish stew is a hearty and aromatic dish of tender lamb with vegetables and pearl barley, braised in the oven. Fragrant herbs and soft vegetables create a deep, rich flavour that warms you from the first spoonful.

Ingredients

• 300 g pearl barley
• 2 kg Lamb (back chops)
• 120 ml olive oil
• 24 pcs shallot
• 4 pcs carrot
• 2 pcs turnip
• 1 pcs celeriac
• 350 g Charlotte potatoes
• 150 ml white wine
• 1 tsp white sugar
• 4 pcs fresh thyme
• 4 pcs fresh oregano
• 450 ml chicken stock
• 2 tsp salt
• 1 to taste black pepper, ground

Instructions

1. Preheat the oven to 180°C. Rinse the pearl barley, cover with cold water and cook over medium heat for approximately 60 minutes until the grains become tender. Drain through a sieve and set aside.
2. Season the lamb with salt and pepper on both sides. Pour 1 tablespoon of oil into a large pot with a lid and heat over medium-high heat. Add the meat in small batches, being careful not to overcrowd the pan, and brown for 4 minutes on all sides until golden. Transfer the cooked meat to a separate bowl. Repeat the process with the remaining lamb, adding more oil as needed.
3. Reduce the heat to medium and add 1 tablespoon of oil to the pot. Add the shallot and cook for 4 minutes until caramelised and golden. Transfer to the bowl with the meat. Then brown the remaining vegetables (cut into large chunks) until golden, adding oil as needed.
4. Once all the vegetables are browned, pour in the white wine, add the sugar, herbs, salt and ground black pepper. Bring to a boil over high heat and simmer for approximately 3 minutes.
5. Return the lamb, vegetables and pearl barley to the pot. Pour in the stock, cover with a lid and bring to a boil, then transfer to the preheated 180°C oven for 1 hour 30 minutes.
6. Remove the stew from the oven. If there is a lot of liquid remaining in the pot, remove the lid and simmer the dish on the stovetop for a few minutes to thicken and concentrate the sauce.