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Years later, in Sydney as a graduate student, thanks to the fellow international students from Ireland, we found a favorite lunch pub-grub hangout, P.J's on King Street. Any excuse for us to venture into the CBD for a little time away from assignments & deadlines.
1 carton (1 liter) beef stock, 4 cups
1/3 cup pearl barley (optional, for thicker stew)
Preparation:
Seasonings - Combine 1-1/2 tsp salt & 1/2 tsp black ground pepper in a bowl & set aside.
Once golden brown, remove the meat & set aside while you cook the second batch of meat.
Traditionally, the stew is made the day before so the flavors mature. I have eaten this both ways and it is delicious either way. Make sure you serve it piping hot.
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