Gallagher’s Boxty House Irish Stew

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Gallagher’s Boxty House Irish Stew

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Traditionally, Irish Stew was made with neck of mutton and the bones would have given the dish great flavour. At home I add 1/3 of the potatoes with the meat and let these break down to thicken the stew. Created by Pádraic Óg Gallagher, Gallagher’s Boxty House

 

 

 

Ingredients

  • 800g diced lamb
  • 500g peeled potatoes cut in quarters
  • 200g sliced onion
  • 200g carrots chopped
  • 200g leeks chopped
  • 30g pearl barley
  • Sprig fresh thyme de-stalked and finely chopped
  • Bunch fresh parsley finely chopped
  • Seasoning (Salt and pepper)
  • 1.5 litre lamb/chicken stock

Instructions

  1. Season the lamb & sweat off in a little rapeseed oil until brown
  2. Add the barley, parsley and thyme
  3. Add the onions and sweat for 5 mins
  4. Pour in 1 litre of the stock simmer for 1 hour until lamb pulls apart easily.
  5. Stir in the potatoes and carrots
  6. Top up with stock if needed
  7. Taste and adjust seasoning if necessary.
  8. When potatoes are cooked, add leeks and remove from heat.
  9. Thicken with a little potato starch or arrowroot.
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