Irish Stew

March 8, 2018
Created by Harmons
2 hr. 5 min.
Serves 4-6
  • Canola or olive oil
  • 2 1/2 lb lamb leg, cut into 1" pieces
  • Salt and freshly ground pepper
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 4 sprigs fresh flat-leaf parsley plus chopped parsley for garnish
  • 1 sprig fresh thyme
  • About 8 cups beef broth
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1/2 lb turnips, chopped
  • 2 russet potatoes, cut into 2" cubes
  • 1/3 cup pearl barley

In a heavy pot over medium-high heat, warm oil. Liberally season lamb with salt and pepper. In batches to avoid overcrowding, add lamb and cook until browned. Transfer to a platter. Repeat with remaining lamb.

Add onion and garlic and cook until softened, about 5 minutes. Add parsley and thyme sprigs, broth and meat, increase heat to high and bring to a boil. Reduce heat to low, partially cover, and simmer for 1 hour.

Add carrots, celery, turnips, potatoes and pearl barley and stir to combine. Continue to cook for 1 hour until meat is tender and vegetables and barley are soft and tender. Sprinkle stew with chopped parsley and serve with crusty bread.