Hearty Irish Lamb and Barley Stew

Name: Hearty Irish Lamb and Barley Stew
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 900g Lamb shoulder, boneless, cut into 3cm cubes; 2 tbsp Olive oil; 2 large Carrots, peeled and chopped; 2 stalks Celery, chopped; 1 large Leek, white and light green parts, sliced; 1 large Yellow onion, chopped; 4 cloves Garlic, minced; 1.5L Chicken or beef broth; 150g Pearl barley, rinsed; 2 large Potatoes, peeled and cut into 2cm cubes; 1 tsp Dried thyme; 1/2 tsp Dried rosemary; 2 Bay leaves; 1/4 cup Fresh parsley, chopped (for garnish); Salt and black pepper To taste

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This hearty Irish Lamb and Barley Stew is a delightful and wholesome meal, brimming with tender pieces of lamb shoulder slow-cooked to perfection. Infused with aromatic herbs and a robust broth, it features a generous mix of carrots, celery, leeks, and potatoes, along with the added goodness of pearl barley for a satisfying texture. It's a deeply flavorful and warming dish, ideal for gathering around the table.

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Prep Time20 min

Cook Time120 min

Servings6 servings

DifficultyMedium

Equipment

Dutch ovenLarge potCutting boardKnife

Instructions

1
Pat the lamb cubes dry with paper towels and season generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches on all sides, about 3-4 minutes per batch. Remove browned lamb and set aside.
2
Add carrots, celery, leek, and onion to the pot. Sauté over medium heat for 5-7 minutes until softened. Add minced garlic and cook for another minute until fragrant.
3
Return the browned lamb to the pot. Pour in the chicken or beef broth, ensuring it covers the ingredients. Stir in the rinsed pearl barley, dried thyme, dried rosemary, and bay leaves. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
4
After 1 hour, add the cubed potatoes to the stew. Continue to simmer, covered, for another 30-45 minutes, or until the lamb is very tender and the potatoes are cooked through. The barley should also be plump and tender.
5
Remove the bay leaves. Taste and adjust seasoning with salt and pepper as needed. Ladle the hot stew into bowls, garnish with fresh chopped parsley, and serve immediately.

Nutrition

Calories480 kcal

Protein40g

Fat22g

Carbohydrates

Frequently Asked Questions

Can I make this stew ahead of time?

Yes, this stew tastes even better the next day! Prepare it completely, let it cool, then store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

What can I substitute for pearl barley?

If you don't have pearl barley, you can use a similar grain like farro or even omit it if you prefer a less thick stew. Adjust cooking time as needed for other grains.

Can I use different vegetables?

Absolutely! Feel free to add parsnips, turnips, or even some green peas in the last 10 minutes of cooking for extra color and nutrition.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.