Traditional Irish Stew With Pearl Barley Recipes

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IRISH STEW WITH PEARL BARLEY



Irish Stew with Pearl Barley image

This garlicky riff on Ireland's national dish comes from famed Irish chef and cookbook author Rachel Allen.

Provided by Rachel Allen

Categories     HarperCollins     Lamb     Stew     Dinner     Winter     St. Patrick's Day     Potato     Barley     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 4-6 servings

Number Of Ingredients 10

4 (12-oz., 1 1/4-inch-thick) bone-in lamb leg chops (3 lb. total)
Salt and freshly ground black pepper
9 ounces carrots (about 5 small carrots scrubbed and halved at an angle, or 3 large carrots, peeled and cut at an angle into 1 1/2-inch pieces)
9 ounces celery (about 4 stalks), trimmed and cut at an angle into 1 1/2-inch pieces
3 onions, peeled and each cut into 6 wedges
8 large cloves of garlic, peeled and left whole
1/4 cup pearl barley
2 1/2 cups lamb or chicken stock
8-12 potatoes
2 tablespoons chopped parsley leaves

Steps:

  • Preheat the oven to 325°F.
  • Place a flameproof casserole (or large saucepan) on a medium-high heat. Trim the excess fat from the chops and place the scraps of fat in the pan so that they can render.
  • Meanwhile, cut the chops in half lengthways so as not to go through the bone. When some fat has melted into the pan, pick out the unmelted/unrendered bits (and eat them or give them to your dogs!), turn the heat up to high and place the chops in the pan. Cook on both sides, seasoning with salt and pepper, until brown, then transfer them to a plate.
  • Add the carrots, celery, onions and garlic to the pan, season with salt and pepper and toss on the heat for a couple of minutes until starting to go slightly golden at the edges. Return the meat (and all the juices) to the pan with the barley and stock and stir to combine. Bring to a boil, cover and cook in the oven for 1 hour.
  • Meanwhile, peel the potatoes and halve if large. Once the hour is up, take the pan out of the oven and place the potatoes on top. Cover and put back in the oven for 35-45 minutes until cooked. Scatter with parsley and serve from the pan.

TRADITIONAL IRISH STEW WITH PEARL BARLEY



Traditional Irish Stew With Pearl Barley image

I got this recipe off from my friend's mum when we were in Ireland last year for our summer holidays. It is different from the other recipes I have found here with the addition of pearl barley. The original recipe states to add in the meat and the vegetables all in at once but I find that the veggies get a bit mushy with the long cooking time, so I add in the vegetables during the last hour. So, you could do it either way! I usually serve it with Irish Soda Bread. Here is Ms Happy Farmer's Recipe #228509 which we truly enjoyed!

Provided by AaliyahsAaronsMum

Categories     Stew

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 1/2 lbs lamb chops, cut into 2 . 5cm thick pieces (bone in)
2 -3 tablespoons plain flour
4 -5 tablespoons olive oil
2 medium onions, roughly chopped
3 carrots, peeled and cut in chunks
4 large potatoes, peeled and cut into chunks
2 tablespoons pearl barley
2 bay leaves
1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
2 pints good beef stock or 2 pints lamb stock
3 tablespoons fresh parsley, chopped

Steps:

  • Start off by trimming and cutting away excess fat off the meat.
  • Pat the pieces dry and in a bowl toss them with flour.
  • In a heavy-based saucepan, over high heat, heat 2 tbsp olive oil and brown the meat pieces in small batches and then remove and set aside in a bowl.
  • In the same saucepan, over medium heat add in the rest of the olive oil and add in the chopped onions, garlic and bay leaves and saute till translucent, takes about 10 minutes.
  • Return the browned meat pieces to the pot and add in the dried thyme and give it all a good stir.
  • Sprinkle pearl barley on top and pour in all of the stock and season with salt and pepper.
  • Increase the heat and bring it to a simmering point.
  • Spoon off any scum that rises to the surface, then cover the pan with a well-fitting lid and leave to simmer over a low heat for an hour, stirring occasionally.
  • After the hour is up, spoon off scum if any and then add in the potatoes and carrots and give all a good stir and leave it cook for another hour.
  • Carefully stir in 2 tbsp of chopped parsley and take it off heat.
  • Garnish with the remaining 1 tbsp of chopped parsley and serve!

Nutrition Facts : Calories 1377.8, Fat 90.2, SaturatedFat 35.6, Cholesterol 209.8, Sodium 999.2, Carbohydrate 82.5, Fiber 11.4, Sugar 7.4, Protein 58.5

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