Recipe
Warm up with this Irish lamb, barley & potato stew recipe
Easy to make in a slow cooker or on the stovetop, this nourishing one-pot meal bursts with rich, savoury flavours of tender lamb and wholesome veggies.
By Olivia Andrews
For a less authentic, but equally tasty, variation use farro instead of the barley. And, if you want a gluten-free Irish stew, just leave out the grains altogether.
SERVES: 4
Ingredients to make this Irish lamb, barley & potato stew recipe
Preparation time: 5 minutes
Cooking time: 7¼ hours (slow cooker)
1½ hours (stovetop)
2 tablespoons olive oil
750 g (1 lb 10 oz) lamb neck, trimmed, cut into 4 cm (1½ in) pieces
100 g (3½ oz/½ cup) pearl barley, rinsed
1 onion, finely chopped
2 carrots, thickly sliced
1 large celery stalk, coarsely chopped
500 g (1 lb 2 oz) potatoes, cut into 3 cm (1¼ in) pieces
500 ml (17 fl oz/2 cups) chicken stock
150 g (5½ oz/2 cups) coarsely chopped savoy cabbage
chopped parsley, to serve
How to make this Irish lamb, barley & potato stew recipe
IN THE SLOW COOKER
Heat 1 tablespoon of the oil in a large frying pan over medium–high heat. Season the lamb with salt and pepper, then cook for 5 minutes until browned.
Transfer to the slow cooker, along with the barley. Reduce the heat to medium, add the remaining oil to the pan and cook the onion for 3 minutes until slightly softened.
Transfer to the slow cooker, together with the carrots, celery, potatoes, stock and 250 ml (9 fl oz/ 1 cup) of water. Cook on low for 6 hours, then add the cabbage and cook for a further hour until everything is tender. Serve with chopped parsley.
ON THE STOVETOP
Heat 1 tablespoon of the oil in a large, heavy-based saucepan over medium–high heat. Season the lamb with salt and pepper, then cook for 5 minutes until browned.
Remove and set aside. Reduce the heat to medium, add the remaining oil to the pan and cook the onion for 3 minutes until slightly softened.
Stir in the barley, stock and 500 ml (17 fl oz/ 2 cups) of water and bring to the boil. Cover with a lid, reduce the heat to low and cook for 45 minutes. Add the carrots and celery and cook for another 15 minutes.
Add the cabbage and potatoes, ensuring all the ingredients are submerged – add a little more water if necessary. Bring to the boil, then cover with the lid and cook for a further 15 to 20 minutes until everything is tender. Serve with chopped parsley.
This is an edited extract from Slow Cooking by Olivia Andrews, photography by Steve Brown. Murdoch Books RRP $29.99.
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