Irish Stew
This hearty mutton stew is a comforting dish perfect for chilly evenings. Tender pieces of mutton, sweet carrots, and aromatic herbs come together in a rich and flavorful broth, all topped with buttery potatoes for the perfect finishing touch. The slow braising process in the oven allows the flavors to meld together, resulting in a deliciously satisfying meal.
— Constant Cookbook
Ingredients
- Mutton 1 kg
- Carrots 4
- Onion 1
Instructions
- Heat oven to 160C/fan 140C/gas 3. Heat the oil in a flameproof casserole. Sizzle the bacon for 4 mins until crisp. Turn up the heat, then cook the lamb for 6 mins until brown. Remove the meats with a slotted spoon. Add the onions, carrots and herbs to the pan, then cook for about 5 mins until softened. Return the meat to the pan, stir in the pearl barley, pour over the stock, then bring to a simmer.
- Sit the chunks of potato 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. The stew can now be chilled and kept in the fridge for 2 days, then reheated in a low oven or on top of the stove. Remove from the oven, dot the potatoes with butter, scatter with the spring onions and serve scooped straight from the dish.
Yield
Serves 4
Nutrition
- Calories: 627 calories
- Fat Content: 30 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Carbohydrate Content: 44 grams carbohydrates
- Sugar Content: 11 grams sugar
- Protein Content: 49 grams protein
- Sodium Content: 2.13 milligram of sodium
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