The trick with this classic one-pot is to use a cheaper cut of meat, which means you’ll skimp on price but not quality
Prep:30 mins
Serves 6
1 tbsp sunflower oil200g smoked streaky bacon, preferably in one piece, skinned and cut into chunks900g stewing lamb, cut into large chunks5 medium onions, sliced5 carrots, sliced into chunks3 bay leavessmall bunch thyme100g pearl barley850ml lamb stock6 medium potatoes, cut into chunkssmall knob of butter3 spring onions, finely sliced
STEP 1Heat 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.STEP 2Sit 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.
