IRISH STEW

warm and healthy Irish stew is the perfect dish to hibernate on this winter.

INGREDIENTS

• 11/2 tbs extra virgin olive oil
• 800g lamb neck fillets, cut into 3cm pieces
• 2 each onions, carrots and celery stalks, cut into 3cm pieces
• 2 tbs plain flour
• 1 tbs brown sugar
• 1 tbs brown sugar
• 1/2 cup (100g) pearl barley
• 2 bay leaves
• 1 rosemary sprig, leaves picked, plus extra rosemary to serve
• 1L (4 cups) beef stock
• 500g desiree potatoes, peeled, thinly sliced into thin rounds
• 100g softened unsalted butter

• METHOD

  • 1
    Preheat the oven to 150°C. Heat the oil in a 3L-capacity ovenproof dish over medium-high heat. In 2 batches, cook lamb for 3 minutes each side until browned. Remove and set aside.
  • 2
    Add onion, carrot and celery, and cook, stirring, for 4 minutes or until onion starts to brown. Stir in flour and cook for 1 minute, then add sugar, Worcestershire sauce, pearl barley, herbs and stock.
  • 3
    Bring to the boil, then reduce heat to medium and simmer for 10 minutes or until reduced and slightly thickened.
  • 4
    Return lamb to pan and season. Cover pan loosely with baking paper, then cover with foil or a lid. Bake for 11/2 hours.
  • 5
    Meanwhile, brush the potato with butter and divide into 12 stacks. Place on a baking paper-lined baking tray and add to oven above stew, for the final 30 minutes of cooking.
  • 6
    Increase oven to 250°C, remove foil from stew and cook for a further 20 minutes or until lamb is tender and potatoes are golden.
  • 7
    Top stew with potato stacks and extra rosemary to serve.