It's a lot of cubed lamb, sliced potatoes and halved potatoes, carrots, thyme, barley, and onions in chicken stock and Worcestershire.
The good:
- easy to make, little active prep time
- lots of leftovers
- tasty lamb
- tasty barley bits
- our sliced potatoes didn't seem to 'melt' and thicken the broth as they should have
- we quartered the potatoes placed on top instead of halving them but even so they were not cooked through after 2 hours
- the carrots were not cooked through after an hour
- needed more barley
- we decided to add peas and instead of adding some peas SP added an entire bag of frozen peas which means there were way too many peas!
- not quite as flavorful as we expected
There really is barley in the stew, hidden under everything else |
- more barley
- different potatoes (The recipe calls for boiling potatoes. It's possible the potatoes we had in the pantry that we wanted to use up were not the right kind of potatoes. They didn't melt or thicken the sauce and even after 2 hours simmering in the oven they were not cooked through.)
- more Worcestershire
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