Description
This hearty Irish lamb stew is a comforting and flavorful dish featuring tender lamb shoulder slowly simmered with carrots, potatoes, onions, garlic, and fragrant herbs in rich beef broth. Perfect for a warming meal, the optional pearl barley adds an earthy texture and extra heartiness to this classic stew.
Ingredients
Scale
Meat
- 2 pounds lamb shoulder, cut into chunks
Vegetables
- 3 large carrots, peeled and cut into chunks
- 4 Yukon Gold or Russet potatoes, peeled and cut into chunks
- 1 large onion, chopped
- 3 cloves garlic, minced
Liquids and Broth
- 4 cups beef broth
Herbs and Seasonings
- 2 teaspoons fresh thyme or 1 teaspoon dried thyme
- 2 bay leaves
Other
- 2 tablespoons olive oil
- 1/2 cup pearl barley (optional)
Instructions
- Prepare the vegetables. Chop the carrots, potatoes, and onion into even chunks to ensure uniform cooking, and mince the garlic for later use.
- Brown the lamb. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the lamb chunks and brown them thoroughly on all sides, which helps to develop deep flavor for the stew.
- Sauté aromatics. Remove the browned lamb from the pot and set aside. In the same pot, add the chopped onions and minced garlic, cooking them until the onions become translucent and fragrant.
- Add vegetables and herbs. Return the carrots and potatoes to the pot along with the thyme and bay leaves. Stir everything together and cook for 3-4 minutes until the vegetables are lightly coated and glistening in the flavorful oil.
- Simmer the stew. Return the browned lamb to the pot and pour in the beef broth. If using pearl barley, add it now. Bring the mixture to a simmer on medium heat.
- Cook low and slow. Partially cover the pot and reduce the heat to low. Let the stew cook gently for 1 hour and 30 minutes, or until the lamb is fork-tender and the barley (if used) is cooked through, stirring occasionally.
Notes
- Using lamb shoulder is ideal for this stew due to its marbling and tenderness after slow cooking.
- Pearl barley is optional but adds a lovely texture and thickens the stew.
- You can substitute beef broth with lamb or vegetable broth if preferred.
- For extra depth, deglaze the pot with a splash of red wine after browning the lamb.
- Ensure to partially cover the pot during simmering to prevent the stew from drying out.
