Irish stew: Difference between revisions
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====Random recipe review==== | |||
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'''<span class="reviewTitle">Looks lovely</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">I would recognise your cooking anywhere, Rosemary; aka Julia</span> | |||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
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|TotalCalories = 4634 | |TotalCalories = 4634 | ||
|PortionCalories = 1158 | |PortionCalories = 1158 | ||
|DatePublished=19th January 2013 | |DatePublished=19th January 2013 | ||
|Author= | |Author=JuliaBalbilla | ||
|Servings = 4 to 6 people | |Servings = 4 to 6 people | ||
|Difficulty = 2 | |Difficulty = 2 | ||
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 2 hours 10 minutes | |CookTime = 2 hours 10 minutes | ||
|Image = [[Image:Irish stew recipe.jpg | |Image = [[Image:Irish stew recipe.jpg|alt=Electus]] | ||
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This delicious meal is easy to make - the ingredients are layered into a flameproof casserole dish and slowly [[Simmered|simmered]]. | This delicious meal is easy to make - the ingredients are layered into a flameproof casserole dish and slowly [[Simmered|simmered]]. | ||
Revision as of 18:04, 14 March 2021
Random recipe review
Looks lovely 5/5
I would recognise your cooking anywhere, Rosemary; aka Julia
| Irish stew | |
|---|---|
 |
| Servings: | 4 to 6 people |
| Calories per serving: | 1158 |
| Ready in: | 2 hours 25 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 2 hours 10 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 19th January 2013 |
This delicious meal is easy to make - the ingredients are layered into a flameproof casserole dish and slowly simmered.
As Delia Smith suggests in one of her cook-books, serve it with crispy suet dumplings and boiled cabbage.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1.3 kg (3 lb) a mixed selection of neck cutlets and neck fillets of lamb
- 2 tablespoons plain flour
- salt and freshly ground black pepper
- 350 g (12 oz) onions, peeled and thickly sliced
- 225 g (8 oz) carrots, scrubbed and cut into quite thick rings
- 2 leeks, well washed under running water, chopped
- 275 g (10 oz) potatoes, peeled and cut into thick chunks
- 1 tablespoon pearl barley
Method
- Trim the meat of any large areas of fat and discard (or feed to the birds)
- Add 2 tablespoons of plain flour to a saucer and season well with salt and freshly ground black pepper
- Coat each piece of meat in the flour and layer into a large flame-proof casserole dish
- Follow by carrots, onions, leeks and potatoes
- Continue layering until the ingredients are used up
- Sprinkle the pearl barley on the surface
- Season with salt and pepper
- Pour over 1.2 litres (2 pints) of boiling water
- Heat on the hob and bring to the boil, scooping and discarding any fat that rises to the top
- Cover with a sheet of tin-foil and then with the lid
- Simmer on your lowest heat for 2 hours
Serving suggestions
Serve with boiled cabbage and crispy suet dumplings
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