Ardshane House Irish Stew
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
lamb
middle neck, 1" chunks |
|
| 4 | pounds |
potatoes
peeled |
|
| 10 | small |
onions
sliced |
|
| 2 | ounces |
pearl barley
|
|
| 2 | pt |
beef stock
prefer veal stock if possible |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
lamb
middle neck, 1" chunks |
|
| 1.8 | kg |
potatoes
peeled |
|
| 1E+1 | small |
onions
sliced |
|
| 57.8 | ml/g |
pearl barley
|
|
| 2 | pt |
beef stock
prefer veal stock if possible |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
That's the basic recipe. You can add a load of sliced carrots and leeks to make it go further and about 5 to 6 tablespoons of Worchestershire sauce or regular brown sauce wot you Yanks pour over everything!!
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 moldy lamb bones and boil/simmer for several hours, you should get a damned good stock (strain the liquid or you'll get God knows what stuck in your teeth!!) You'll need to start with about 5 pints of liquid.
Then bung everything into a ginormous pan, bring to the boil, and then simmer for about two hours...should taste bloody orgasmic! Salt and pepper to taste, depending on your level of drunkeness!!
