No Effort Irish Stew

I had absolutely no intention of blogging tonight.  Tired, grumpy and feeling a bit ill, I couldn’t be bothered cooking the Irish Stew planned for this evening.  Nor could I be bothered going to the shops and buying something else for dinner.  Solved this dilemma by throwing everything into a pot, adding some water and leaving it alone for a couple of hours.  And do you know what?  It was fantastic!

No meat browning, no stock making, no bouquet garni  and yet easily the best Irish Stew I’ve made.  Hurrah!  This had to be shared.  🙂

 No Effort Irish Stew

500g lamb leg steaks, cut into large chunks

4 medium potatoes, cut into large chunks

3 carrots, peeled and cut into large pieces

3 celery sticks, peeled and cut into large pieces

2 handfuls of barley

  • Throw everything in a pan and just cover with water.  Bring to the boil then reduce heat.  Season and leave to simmer for 2 hours.

17 thoughts on “No Effort Irish Stew

  1. Looks good to me! Isn’t it strange how a good meal can come together when you feel like crap and you just raid the fridge for whatever is there! I see the addition of barley is in keeping with your grain “thing”!
    Here is a hug “O” Wendy and I hope you feel better tomorrow:)

  2. It’s years since I’ve browned the meat for a stew – where did that idea come from? It’s totally unecessary, just makes the meat go grey, the cook go red, the kitchen need cleaning. And doesn’t add anything to the taste. In fact, as unbrowned meat in a stew always tastes wonderful, I think I’d go further and say that I think it probably detracts from the taste

    Delicious Irish stew

  3. funny! I did the same thing tonight with veggies and beans! I’m glad you ended up blogging because this goes to show that the best meals can be the ones you throw together in a pinch (or in a grumpy state) … hope the outcome made you feel better 🙂

  4. Deb – Keeping in with barley thing and just ’cause it wouldn’t be Irish Stew without it! Thanks for the well wishes. 🙂

    Anh – You’re right. 🙂 I think I’m sometimes guilty of over using garlic and herbs and not letting other flavours have their say.

    Johanna – Other than this stew, I always brown my meat. I’ve read that by caramelising the surface of the meat overall flavour is improved (it’s called Maillard reaction, I think) and the gunky stuff that forms at the bottom of the pan definitely carries alot of taste. But the taste of this stew and your experiences seem to go against this. I can feel an experiment coming on! 🙂

    Brianna – It did, thank you!

    Valli – Thank you! Feeling better already.

  5. This looks really good. It reminds me of when my mom would throw some pork with bones in a pot with some potatoes, and onions, and let it sort of simmer for a couple of hours. With just a little salt and pepper, it was perfect.

  6. Pam – I couldn’t believe it worked! Seemed too easy. 🙂

    Antonia – It really is comfort food. Warm and nourishing.

    David – Think I too often rely on garlic and herbs to provide flavour rather than letting the ingredients own flavour develop.

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