Ardshane House Irish Stew

• 4 pounds lamb middle neck, 1" chunks
• 4 pounds potatoes peeled
• 10 small onions sliced
• 2 ounces pearl barley
• 2 pt beef stock prefer veal stock if possible
• 1 x salt and black pepper to taste

1. That's the basic recipe.
2. You can add a load of sliced carrots and leeks to make it go further and about 5 to 6 tablespoons of Worchestershire sauce or regular brown sauce wot you Yanks pour over everything!
3. !
4. If you like, you could add a half a pint of Guinness to your stock.
5. I make my stock from the potato peelings, carrot tops, leek ends, and any other stuff I find lurking in the refrigerator.
6. If you chuck in a few moldy lamb bones and boil/simmer for several hours, you should get a damned good stock (strain the liquid or you'll get God knows what stuck in your teeth!!)
7. You'll need to start with about 5 pints of liquid.
8. Then bung everything into a ginormous pan, bring to the boil, and then simmer for about two hours...should taste bloody orgasmic!
9. Salt and pepper to taste, depending on your level of drunkeness!
10. !

neck, potatoes, onions, pearl barley, beef, salt

Taken from recipeland.com/recipe/v/ardshane-house-irish-stew-3384 (may not work)