Hargadon's Irish Stew

Serves 6

One of Sligo's oldest pubs, Hargadon's, on O'Connell Street, adds barley to its stew to create a very rich, thick dish. Chef Gerard Reidy also offers his version of Hargadon's Brown Soda Bread, its natural accompaniment.

• 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
• Hargadon's Brown Soda Bread

1. 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 1-1/2 to 2 hours, or until the meat and vegetables are tender and the stew is thickened.

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

 

• from:
• The Irish Pub Cookbook
• by Margaret M. Johnson
• Photographs by Leigh Beisch
• Chronicle Books
• 100 color photographs
• Paperback; $24.95
• ISBN 0811844854
• Recipe reprinted with permission.

Buy the Book

 

The Irish Pub Cookbook

• Recipes

  • Mussels in Garlic and Guinness
  • Hargadon's Brown Soda Bread
  • Hargadon's Irish Stew

 

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This page created March 2007

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