Total cook time: 3hr
Prep time: 30mins.
Cook time: 2hr. 30min.
Yields: 6 servings
What you will need:
. 1-ounce butter
. 2 medium onions, chopped
. 1 sprig of dried thyme
. 7 carrots, chopped lengthways 2-inch pieces
. 2 tablespoons of pearl barley
. 5 cups of chicken stock
. 2 1/2 pounds best end of lamb neck, cut into large pieces.
. 1 bouquet garni (parsley, thyme, and bay leaf)
. 1 bunch of chives
. 1 bunch of parsley, leaves finely chopped
. 12 medium potatoes
What to do:
Now in a large heavy-bottomed saucepan, cook your onions in oil and butter, on medium heat until they are translucent. Add your dried thyme and stir. Now add your lamb and brown on high heat to seal in juices. Add carrots and pearl barley. Pour in the chicken stock until it covers the meat and vegetables. Season with salt, pepper and add Bouquet garni. Once finished cover and let slow cook for 2hrs, although be careful not to boil. Place your potatoes on top of the stew and cook for 30mins. Let all cook until the meat is falling right off the bone and potatoes are fork tender.
Server your stew in large flat soup bowls, you can drizzle herb butter or a garnish with parsley and chives.
. 4 cups of water
. 1 onion
. 1 bay leaf
. 3 stalks of celery, roughly chopped
. Salt and freshly grounded pepper
Preheat stockpot. Combine your ingredients into a large heavy-bottomed saucepan and cover with water. Bring to a boil and simmer for approximately 30mins. Let cool down and skim fat off the top.
Yield 6 servings
. 1 stick of margarine
. 1 bunch of parsley, finely chopped
. 1 sprig thyme
. 1 bunch of chives, finely chopped
Melt butter in a small saucepan. Add parsley, chives and thyme
Yields 6 servings
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