Hargadon's Irish Stew |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | |||||||||
| INGREDIENTS: | ||
| 2 pounds boneless lamb shoulder, cut into 1-inch pieces | 2 cups barley | 4 large carrots, peeled and thickly sliced |
| 4 stalks celery, thickly sliced | 3 onions, sliced | 2 parsnips, peeled and sliced |
| 5 potatoes, peeled and thickly sliced | salt and freshly ground pepper to taste | minced fresh flat-leaf parsley for garnish |
| 1 | In a stock pot or large saucepan over medium heat, combine the lamb with enough water to cover. Bring to a boil and skim off any foam that rises to the top. Add the barley, reduce the heat to medium-low and cook, covered, for 30 minutes, or until the meat is half-tender. Stir in the carrots, celery, onion, parsnips and potatoes, and season with salt and pepper. |
| 2 | Cook for 1-1/2 to 2 hours, or until the meat and vegetables are tender and the stew is thickened. |
| 3 | To serve, ladle the stew into shallow bowls and sprinkle with the parsley. |