Friday Supper: Irish stew served with Excelsior Shiraz

This is a brilliant winter warmer. The trick is to use less expensive cuts of meat which means you’ll skimp on price but not quality. Serve with Excelsior Paddock Shiraz.

Excelsior Paddock Shiraz

Why is this the right wine choice?  Shiraz works well with intensely flavoured, slow-cooked casseroles, often made with less expensive cuts of meat, which are already brimming with flavour.

Irish Stew

To serve 6 you will need:

    • 1 tbsp sunflower oil
    • 200g smoked streaky bacon, preferably in one piece, skinned and cut into chunks
    • 900g stewing lamb, cut into large chunks
    • 5 medium onions, sliced
    • 5 carrots, sliced into chunks
    • 3 bay leaves
    • small bunch thyme
    • 100g pearl barley
    • 850ml lamb stock
    • 6 medium potatoes, cut into chunks
    • small knob of butter
    • 3 spring onions, finely sliced

What to do:

    • Heat oven to 160C/fan 140C/gas 3. Heat the oil in a flameproof casserole. Sizzle the bacon for 4 mins until crisp. Turn up the heat, then cook the lamb for 6 mins until brown. Remove the meats with a slotted spoon. Add the onions, carrots and herbs to the pan, then cook for about 5 mins until softened. Return the meat to the pan, stir in the pearl barley, pour over the stock, then bring to a simmer.
    • Sit the chunks of potato on top of the stew, cover, then braise in the oven, undisturbed, for about 1½ hrs until the potatoes are soft and the meat is tender. The stew can now be chilled and kept in the fridge for 2 days, then reheated in a low oven or on top of the stove. Remove from the oven, dot the potatoes with butter, scatter with the spring onions and serve scooped straight from the dish.

Adapted from Good Food Magazine

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