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Ardshane House Irish Stew



  • 4 lb. Middle neck of lamb, cut in one inch chunks
  • 4 lb. Potatoes, peeled
  • 10 sm Onions, sliced
  • 2 oz. Pearl barley
  • 2 pint Beef stock
  • Salt and pepper to taste


That's the basic recipe. You can add a load of sliced carrots and leeks to make it go further and about 5-6 tsps. of Worcestershire sauce or regular brown sauce.

  1. Start with about 5 pints of liquid. Then put everything into a generous pan, bring to the boil, and then simmer for about two hours. Salt and pepper to taste.
  2. If you like, you could add a half a pint of Guinness to your stock. I make my stock from the potato peelings, carrot tops, leek ends, and any other stuff I find lurking in the refrigerator.
  3. If you chuck in a few lamb bones and boil/simmer for several hours, you should get a really good stock (strain the liquid.)

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