Celebrate St Patrick’s Day with a delicious Irish Stew – an easy dinner for all the family. You can buy most of the ingredients you need from us (handy!) but the rest you can easily grab from Billie’s on the Green, just round the corner. Local shopping at its finest…

Ingredients (NOTE – SERVES 6 PEOPLE):

  • 1tbsp Bennetts Rapeseed Oil
  • 200g Smoked Streaky Bacon, skinned and cut into chunks
  • 900g Stewing Lamb, cut into large chunks
  • 5 Medium Onions, sliced
  • 5 Carrots, cut into chunks
  • 3 Bay Leaves
  • A handful of thyme
  • 100g Pearl Barley
  • 850ml of Lamb Stock
  • 6 Medium Potatoes, cut into chunks
  • A small knob of butter
  • 3 Spring Onions, finely sliced
  1. Heat oven to 160C/fan 140C/gas 3. Heat the oil in a flameproof casserole. Sizzle the bacon for 4 mins until crisp. Turn up the heat, then cook the lamb for 6 mins until brown. Remove the meats with a slotted spoon. Add the onions, carrots and herbs to the pan, then cook for about 5 mins until softened. Return the meat to the pan, stir in the pearl barley, pour over the stock, then bring to a simmer.
  2. Sit the chunks of potato on top of the stew, cover, then braise in the oven, undisturbed, for about 1½ hrs until the potatoes are soft and the meat is tender. The stew can now be chilled and kept in the fridge for 2 days, then reheated in a low oven or on top of the stove. Remove from the oven, dot the potatoes with butter, scatter with the spring onions and serve scooped straight from the dish.

*Recipe & Images courtesy of BBC Good Food* https://www.bbcgoodfood.com/recipes/9624/irish-stew