Recipes
Irish Stew
Ingredients
10 Portions
Diced beef 400g
Onion – Diced 200g
Carrot – Peeled and diced 200g
Swede – Peeled and diced 200g
Potato – Peeled and diced 200g
Salt To taste
Pepper To taste
Gravy Granules As required
Olive Oil For frying
Garlic 1 clove
Mixed herbs 1 tsp
Pearl Barley 100g
50 Portions
Diced beef 2kg
Onion – Diced 1kg
Carrot – Peeled and diced 1kg
Swede – Peeled and diced 1kg
Potato – Peeled and diced 1kg
Salt To taste
Pepper To taste
Gravy Granules As required
Olive Oil For frying
Garlic 2 cloves
Mixed herbs 1 tbsp
Pearl Barley 500g
100 Portions
Diced beef 4kg
Onion – Diced 2kg
Carrot – Peeled and diced 2kg
Swede – Peeled and diced 2kg
Potato – Peeled and diced 2kg
Salt To taste
Pepper To taste
Gravy Granules As required
Olive Oil For frying
Garlic 3 cloves
Mixed herbs 2 tbsp
Pearl Barley 1kg
Method
- In a large heavy bottomed frying pan add enough olive oil for frying
- Heat the pan until smoking then add the diced steak and season with salt, pepper and mixed herbs
- Cook until well browned
- Add diced onion and garlic and cook for further 5 minutes stirring regularly, turn down the heat to medium and allow to cook for at least 10 minutes
- Add enough water to completely cover the meat, bring it to the boil and SIMMER for AT LEAST 3 hours
- After 3 hours add the diced carrot, swede and potato and top up with enough water just cover all ingredients
- In a separate large pan add the pearl barley and cover with water and bring to the boil – then simmer for 30 minutes and drain
- Bring the pan to the boil, add the pearl barley, and SIMMER for 40 minutes, until the vegetables are tender but not over cooked
- Adjust the seasoning
- IF REQUIRED to add thickness to the sauce, follow the manufacturer’s instructions for the gravy granules
Key Points
This recipe benefits from a long cook. Try preparing the vegetables the day before so you can start the cooking process as soon as you get in
Allergens
Barley
