Recipe: Hargadon's Irish Stew and Brown Soda Bread

HARGADON'S IRISH STEW
Servings: 6

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 (recipe follows)

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

TO SERVE:
Ladle the stew into shallow bowls, sprinkle with parsley and serve with Hargadon's Brown Soda Bread.

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HARGADON'S BROWN SODA BREAD
Makes 1 loaf

3 cups coarse whole-wheat flour (such as Odlums or Howard's brands)
1 cup all-purpose flour
1 teaspoon baking soda
1/2 cup sugar
1 tablespoon salt
2 large eggs
1 1/4 cups buttermilk

Preheat the oven to 375 degrees F. Butter and flour a 9-by-5-by-3-inch loaf pan.

In a large bowl, stir together the dry ingredients. Make a well in the center.

In a small bowl, whisk together the eggs and buttermilk. With a wooden spoon, stir the egg mixture into the dry ingredients. Spoon the dough into the prepared pan and smooth the top with a spatula that has been dipped in water or buttermilk.

Bake 35 to 40 minutes, or until a skewer inserted in the center comes out clean and the bread sounds hollow when tapped on the bottom. Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Turn the bread out onto the rack and let cool, right side up, for about 1 hour to make slicing easier.

Source: The Irish Pub Cookbook by Margaret Johnson and Leigh Beisch