St Patricks Day – my excuse to eat potatoes and reluctantly down a pint of Guinness. Having no Irish heritage and only visited once, my experience with authentic Irish cuisine is somewhat limited. However, my love of slow-cooking led me to experiment with typical Irish ingredients and create this warming, delicious, economical stew.

  • LEVEL: Easy
  • Prep: 30 Mins
  • Cook: 2 Hours
  • SERVES: 4-6
  • Dairy Free
  • Gluten Free
  • Vegetarian
  • Vegan


6 rashers streaky bacon, roughly chopped
2tbsp. olive oil
2 garlic cloves, smashed & minced
800g stewing lamb (middle or neck)
4 white onions, roughly chopped
4 carrots, roughly chopped
2 bay leaves
20g fresh thyme, finely chopped
20g fresh rosemary, finely chopped
5 medium potatoes, peeled and chopped into large chunks
1 leek, sliced into rings
200g savoy cabbage
60g pearl barley
700ml lamb stock
20g flat leaf parsley, roughly chopped (to garnish)
pinch sea salt (to taste)
pinch black pepper (to taste)


1. First, preheat the oven to 140°C. Then, heat 2tbsp. olive oil in a large flameproof casserole dish (medium heat).  Add the chopped bacon rashers and cook for 4 – 7 mins until browned and crisp. Add the diced lamb,  cook for a further 6 -10 mins until brown.

2. Once browned, remove the meats and put to once side. Then, add the onions, carrots, leeks and herbs to the pan (bay leaves, thyme and rosemary). Cook for 5 – 8 mins until softened. Return the meat to the pan, stir in the pearl barley and cabbage, pour over the stock, then bring to a simmer.

3. Then, add the potato chunks, cover and cook in the oven for 1.5-2 hours, until the potatoes are cooked through and tender.

4. To serve, season with salt and pepper and a sprinkle of parsley.


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