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Hargadon's Irish Stew




Source of Recipe


RC


List of Ingredients




2 pounds boneless lamb shoulder, cut into 1-inch pieces

2 cups barley

4 large carrots, peeled and thickly sliced

4 stalks celery, thickly sliced

3 onions, sliced

2 parsnips, peeled and sliced

5 potatoes, peeled and thickly sliced

Salt and freshly ground pepper to taste

Minced fresh flat-leaf parsley, for garnish

Recipe



In a stockpot or large saucepan over medium heat, combine the lamb with enough water to cover. Bring to a boil and skim off any foam that rises to the top. Add the barley, reduce the heat to medium-low and cook, covered, for 30 minutes or until the meat is half-tender.


Stir in the carrots, celery, onion, parsnips and potatoes, and season with salt and pepper. Cook for 1½ to 2 hours, or until the meat and vegetables are tender and the stew is thickened.


To serve, ladle the stew into shallow bowls, sprinkle with parsley, and serve with Hargadon's Brown Soda Bread.

Serves 6

............

Serve with:

HARGADON'S BROWN SODA BREAD

• 3 cups coarse whole-wheat flour, such as Odlum's or Howard's brand
• 1 cup all-purpose flour
• 1 tsp baking soda
• ½ cup sugar
• 1 Tbsp salt
• 2 large eggs
• 1¼ cups buttermilk

Preheat the oven to 375° F. Butter and flour a 9x5x3-inch loaf pan.

In a large bowl, stir together the dry ingredients. Make a well in the center. In a small bowl, whisk together the eggs and buttermilk. With a wooden spoon, stir the egg mixture into the dry ingredients. Spoon the dough into the prepared pan and smooth the top with a spatula that has been dipped in water or buttermilk.

Bake for 35 to 40 minutes, or until a skewer inserted in the center comes out clean and the bread sounds hollow when tapped on the bottom. Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Turn the bread out onto the rack and let cool, right side up, for about 1 hour to make slicing easier.

Makes 1 loaf