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Classic Guinness Irish Lamb Stew with Pearl Barley
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Course Main Course
Cuisine Irish
Servings 4 people

Equipment

  • Dutch Oven
  • Wooden Spoon
  • Knife

Ingredients
  

  • 1.5 lbs boneless lamb shoulder, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 large onion, diced
  • 4 carrots, peeled and sliced into rounds
  • 3 medium potatoes, peeled and cut into chunks
  • 1/2 cup pearl barley
  • 12 oz Guinness stout
  • 3 cups lamb stock
  • 2 bay leaves
  • 1 tsp dried thyme
  • Salt and black pepper to taste
  • 2 tbsp chopped fresh parsley

Instructions
 

  • Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the lamb cubes and brown them on all sides, working in batches if needed to avoid crowding the pan.
  • Lower the heat to medium and add the diced onion. Cook for 3 to 4 minutes until the onion starts to soften.
  • Stir in the sliced carrots and cook for another 2 minutes.
  • Pour in the Guinness and let it bubble for 1 minute while scraping the bottom of the pot.
  • Add the lamb stock, pearl barley, bay leaves, and dried thyme. Season with salt and black pepper. Bring the mixture to a simmer.
  • Cover the pot and cook on low heat for 1 hour, stirring occasionally.
  • Add the potato chunks and continue simmering, uncovered, for 45 minutes until the lamb is tender and the potatoes are cooked through.
  • Remove the bay leaves. Taste and adjust salt and pepper if needed. Sprinkle with chopped fresh parsley before serving.

Notes

The barley will continue to absorb liquid as the stew sits, so add a splash of stock when reheating leftovers to loosen the texture. Skip the parsley if you prefer a simpler finish, or serve the stew with crusty bread to soak up the broth.
Course: Main Course
Cuisine: Irish
Equipment: Dutch Oven, Wooden Spoon, Knife