Irish Lamb Stew
This Irish lamb stew is a hearty barley lamb stew recipe that combines tender lamb, nutty barley, and creamy potatoes for a nutritious and satisfying meal. Perfect as an easy Irish stew with potatoes, it's made with wholesome ingredients that make it the best traditional Irish lamb stew for any occasion.
Equipment
- Large pot
- Sharp knife
- Cutting board
- Wooden spoon
Ingredients
- 1 lb of lamb shoulder, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 stalks celery, chopped
- 3 small Yukon Gold potatoes, diced
- 1/2 cup pearl barley
- 4 cups beef or vegetable broth
- 2 teaspoons dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the Lamb: Heat olive oil in a large pot over medium heat. Season the lamb with salt and pepper, then sear on all sides until browned. Transfer to a plate.
- Sauté the Vegetables: In the same pot, add onions, carrots, and celery. Cook for 5 minutes until softened and lightly caramelized.
- Deglaze the Pot: Pour in a splash of broth to scrape up any browned bits stuck to the bottom of the pot (flavor gold!).
- Combine Ingredients: Return the lamb to the pot. Add potatoes, barley, thyme, bay leaf, and remaining broth. Stir well.
- Simmer: Bring everything to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, or until the lamb is tender and the barley is cooked through.
- Final Touches: Taste and adjust seasoning with salt and pepper. Stir in fresh parsley before serving.