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IRISH STEW

 


8 middle neck chops, about 900 g in weight, trimmed

900 g potatoes, peeled and sliced

2 large onions, skinned and sliced

15 ml (1 level tbsp) pearl barley

salt and pepper


  1. Place alternate layers of meat and vegetables in a saucepan, sprinkling each layer with a little pearl barley; season and finish with a layer of potatoes.

  2. Add sufficient water to half cover. Cover and simmer very slowly for 3 hours. Alternatively, cook the stew in a casserole in the oven at 180°C mark 4 for about 2 ½ hours. Serve sprinkled with chopped parsley, if liked.
    Serves 4


IRISH STEW

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