scottish plaid stew
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This Scottish stew is a little different than other Plaid Stews you'll find from various regions in the U.K. For instance, Plaid Beef Stew is common in Ireland and throughout the U.K. But this Scottish version of Plaid Stew uses lamb in place of beef, and it calls for a different array of herbs and spices that one might find in an traditional Irish Lamb Stew.
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yield
6 serving(s)
prep time
10 Min
cook time
1 Hr 30 Min
method
Stove Top
Ingredients For scottish plaid stew
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1 1/2 lblamb (for stew)
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3 cupswater
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1/2 tspsalt
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1/2 tspsummer savory
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1/4 tspblack pepper
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1/8 tspgarlic powder
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1bay leaf
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4 lgcarrots, cut into 1/4-inch slices
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1 lgonion, cut into 6 wedges
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1 cupbarley
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1/4 cupwater
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16-oz cangreen peas
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3 Tbspflour
How To Make scottish plaid stew
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1Place lamb, water, salt, savory, pepper, garlic powder, and bay leaf in a Dutch oven (or a large stockpot). Bring to a low boil, then reduce heat, cover pot, and simmer over low heat for 30 minutes, stirring occasionally.
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2Add carrots, onion, barley and 1/4 cup water to the pot, and stir well. Cover pot and simmer over low heat for 60 minutes or until barley is tender and the lamb is thoroughly cooked throughout. Remove bay leaf and discard. NOTE: If you use quick-cooking barley, wait until Step #4 to add the barley, and omit the additional 1/4 cup water.
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3Drain peas, reserving 1/2 cup of the liquid. Mix the reserved liquid with the flour, and stir it into the stew. Continue cooking for several minutes, stirring constantly, until thickened. Stir in peas and heat 2 to 3 minutes more.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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