Originally Posted by
Stephanie
Ahhh ! A stew it should be so !!?? X
: how
?
My recipe for lamb stew, for you Miss Stephanie:
Total cook time, not including prep time: 2 1/2 hours
Diced lamb (1 package of diced of diced lamb from Dunnes should be plenty)
1 large onion
Carrots (the number you use can depend how much you like carrots)
Extra Virgil olive oil
Pearl barley
Knorr lamb stock cubes (2-4 cubes depending on taste or amount of stew you're making)
Bisto Best Caramelized Onion Gravy
Baby potatoes
Spices: Schwartz Season-All, garlic salt, oregano.
Start with a large pot. Line the bottom of the pot with the oil, add about 150-200 grams of barley. Dice the onions and the carrots and add them to the pot. Add the spices. I usually use about a tablespoon of the Season-All and the garlic salt, and about a teaspoon of oregano. Add the water and bring the pot to a boil. Once boiling, reduce to a high simmer. Cook for an hour and a half like this.
At the 90 minute mark, add the diced beef, the lamb stock cubes (2-4), and the Bisto Best Caramelized gravy. I usually use about a third of the jar, but feel free to use more or less depending on how thick you want your broth to be. Leave at a high simmer for another 40 minutes.
At this point (final 20 minutes of the 2 1/2 hours), you add the baby potatoes (diced). Leave them in for about 20-25 minutes, or until the potatoes are soft. You're now ready to eat!
I highly recommend serving it in good company to family and friends. I've never made a pot of it without having someone over for dinner. I hope you enjoy it!
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