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MacNean Restaurant: Irish Stew - Chef Neven Maguire
Serves: 6
Ingredients:
900g (2lb) boneless lamb neck, trimmed and cut into cubes
50g (2oz) pearl barley, washed
900g (2lb) potatoes, cut into chunks
450g (1lb) carrots, thickly sliced
1 medium leek, well trimmed and thickly sliced
225g (8oz) baby pearl onions, peeled
100g (4oz) rindless piece smoked bacon, diced
2 fresh thyme sprigs
1 tbsp cornflour
Lamb Stock Ingredients:
450g (1lb) lamb bones
1 carrot, cut into cubes
1 onion, sliced
2 whole peppercorns
1 bouquet garni (bundle of herbs tied together with string)
salt and freshly ground black pepper
chopped fresh parsley, to garnish
Procedure:
To make the stock, place the lamb bones in a large pan with the carrot, onion, peppercorns and bouquet garni. Cover with cold water and bring to the boil, then reduce the heat and simmer gently for 2 hours until you have achieved a good flavour. Leave to cool, then skim off any scum and/or fat and strain into a large jug. Cover with clingfilm and chill until needed.
Place the boneless lamb pieces in a clean large heavy-based pan and pour over the reserved stock. Bring to the boil, then skim off any scum from the surface and stir in the barley. Reduce the heat and simmer for 50 minutes until slightly reduced and the lamb is almost tender.
Add the potatoes to the lamb with the carrots, leeks, baby pearl onions, smoked bacon and thyme and simmer for 30 minutes or until the lamb and vegetables are completely tender but still holding their shape. About 10 minutes before the end of cooking time, blend the cornflour with a little water to make a smooth paste, pour it into the sauce, stirring all the time until dissolved. This will thicken the sauce as it finishes simmering. Season to taste.
Transfer the stew into a warmed casserole dish and scatter over the parsley.
Restaurant: MacNean Restaurant, Ireland
Recipe Type: Authentic
Recipe Author: Neven Maguire
Show: “Home Chef” Series 2, Aired 3/24/2011
Recipe Source: http://www.nevenmaguire.com/userfiles/Irish%20Stew.pdf
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