Ardshane House Irish Stew
- 4 lb. Middle neck of lamb, cut in one inch chunks
- 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.
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.
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.
If you chuck in a few lamb bones and boil/simmer for
several hours, you should get a really good stock (strain the liquid.)
St Patrick's Day Recipes