Irish stew

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Irish stew - about this recipe

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.

Servings

4 to 6 people

Ingredients

• 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

1. Trim the meat of any large areas of fat and discard (or feed to the birds)
2. Add 2 tablespoons of plain flour to a saucer and season well with salt and freshly ground black pepper
3. Coat each piece of meat in the flour and layer into a large flame-proof casserole dish
4. Follow by carrots, onions, leeks and potatoes
5. Continue layering until the ingredients are used up
6. Sprinkle the pearl barley on the surface
7. Season with salt and pepper
8. Pour over 1.2 litres (2 pints) of boiling water
9. Heat on the hob and bring to the boil, scooping and discarding any fat that rises to the top
10. Cover with a sheet of tin-foil and then with the lid
11. Simmer on your lowest heat for 2 hours

Serving suggestions

Serve with boiled cabbage and crispy suet dumplings