Irish Lamb & Potato Stew

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    3hrs 10mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    875

Pearl barley makes this traditional Irish stew extra hearty and comforting, and it's even better the next day. Serve ladled into warm bowls with crusty bread on the side.

recipe updated 8 Jun 2020

Ingredients

  • Lamb shoulder icon
    Lamb shoulder
    1 kg (about 4 cups)
  • Carrot icon
    Carrot
    400 g (about 8)
  • Onion icon
    Onion
    3 (about 420 g)
  • Leek icon
    Leek
    1 (about 90 g)
  • Potato icon
    Potato
    750 g (about 4 ⅓)
  • Vegetable oil icon
    Vegetable oil
    2 tbsp (about 27.6 g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Bay leaves icon
    Bay leaves
    3 (about 0.6 g)
  • Pearl barley icon
    Pearl barley
    50 g (about ¼ cup)
  • Chicken stock icon
    Chicken stock
    1 L (about 1 kg)
  • Fresh parsley icon
    Fresh parsley
    ¼ cup (about 15.6 g)
  • Fresh chives icon
    Fresh chives
    ¼ cup (about 12 g)

Tools

  • kCook icon Plate
  • kCook icon Large saucepan

Step preview

  1. Add vegetable oil to a clean large saucepan
  2. Heat - medium heat
  3. Add lamb shoulder to the large saucepan
  4. Season with salt & pepper
  5. Fry evenly until browned
  6. Add carrot, onion, leek, potato, bay leaves and pearl barley to the large saucepan
  7. Pour chicken stock into the large saucepan
  8. Cover to simmer - 2 hr 30 min, low heat
  9. Add fresh parsley and fresh chives to the large saucepan
  10. Cook while stirring occasionally - 10 min, low heat
  11. Season with salt & pepper
  12. Serve immediately
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