Slow-cooked Irish stew Recipe | Samsung Food App
Middle neck or scrag end of lamb are flavoursome cuts and perfect for braising. This traditional casserole contains filling pearl barley, too
Ingredients
- 1 tbsp sunflower oil
- 200g smoked streaky bacon, preferably in one piece, skinned and cut into chunks
- 900g cheap stewing lamb like middle neck or scrag (ask at your butcher counter), cut into large chunks
- small bunch thyme
- 3 onions, thickly sliced
- 5 carrots, cut into big chunks
- 6 medium potatoes, cut into big chunks
- 700ml lamb stock
- 3 bay leaves
- 85g pearl barley
- 1 large leek, washed and cut into chunks
- small knob of butter
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