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2011 Irish Stew with Pearl Barley

Developed by Kevin Dundon of Dunbrody Country House Hotel & Restaurant

This recipe uses diced neck of lamb but if you want you can use button neck chops.
This cheaper cut of meat benefits from the prolonged cooking time and, as with the majority of stew-style dishes, the flavour gets even better on day two.

1.1kg neck of lamb, diced
3 carrots, peeled and diced
1 onion, peeled and diced
225g chopped turnip
2 large potatoes, peeled and diced
75g Pearl barley
Parsley sprigs
600ml stock or water

Heat a large saucepan with a little oil and quickly brown off the meat
Add in the chopped carrots, onions and turnips and quickly fry off.
Mix in the some parsley sprigs and the stock at this time and allow the mixture to come to the boil, then reduce the heat to a very gentle simmer.

After one hour of cooking, add in the diced potatoes and the pearl barley and stir to combine the two. These two ingredients will act as a thickening agent so you may need to add a little extra stock depending on the consistency you like in your stew.

Allow the stew to cool gently for another hour - this will make the meat nice and tender and will ensure a good hearty stew for you.

When the stew is cooked sprinkle the dish with a little chopped parsley and serve immediately with some delicious mashed potatoes.

TOP TIP – This is a wonderfully versatile dish.It will keep in the fridge for a day or two, it’s perfect for the microwave and if there’s any leftovers just pop them in the freezer.

Recipe Analysis:

Servings: 6

Per 100g
Per serving: 435g
Energy (kcal)
Protein (g)
Carbohydrate (g)
Sugars (g)
Total Fat (g)
Saturated Fat (g)
Fibre (g)
Salt (g)
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