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Hearty Irish Lamb and Barley Stew with Root Vegetables
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Course Main Course
Cuisine Irish
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into 1-inch chunks
  • ¾ cup pearl barley
  • 3 carrots, peeled and sliced
  • 2 parsnips, peeled and chopped
  • 2 medium potatoes, cubed
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 2 tablespoons olive oil
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the lamb chunks and brown them on all sides for about 5 minutes. Season with salt and pepper.
  • Add the diced onion and minced garlic to the pot. Cook for 3 minutes until the onion softens.
  • Stir in the carrots, parsnips, and potatoes. Cook for another 3 minutes to start softening the vegetables.
  • Pour in the beef broth. Add the pearl barley, thyme sprigs, and bay leaf. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 60 minutes. Stir occasionally until the lamb is tender and the barley is cooked through.
  • Remove the thyme sprigs and bay leaf. Taste and adjust salt and pepper if needed. Sprinkle with chopped parsley before serving.

Notes

If the barley absorbs too much broth during simmering, add a splash more hot broth to reach your preferred consistency. Leftovers taste even better the next day after the flavors settle. Store any extra stew in the fridge for up to three days and reheat gently on the stove with a little added broth.
Course: Main Course
Cuisine: Irish
Equipment: Large Pot, Cutting Board, Knife