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Irish Lamb and Barley Stew
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Irish Lamb and Barley Stew
A hearty and comforting stew originating from Ireland, made with tender lamb, pearl barley, and a medley of root vegetables in a rich broth. This traditional dish is perfect for a cold winter's night and is often served with a side of crusty bread or over mashed potatoes. The combination of lamb, barley, and vegetables creates a satisfying and filling meal that is sure to warm the soul. This recipe serves 6-8 people and can be made in a large Dutch oven or slow cooker.
Time Cook
30
Level
Intermediate
Calories
550
Allergens
Gluten
Ingredients
1.5 lbs
Lamb shoulder or neck fillets
0 Calories
1 cup
Pearl barley
0 Calories
3 medium
Carrots
0 Calories
3 medium
Potatoes
0 Calories
2 medium
Onions
0 Calories
3 cloves
Garlic
0 Calories
1 cup
Guinness stout
0 Calories
4 cups
Beef broth
0 Calories
2 tbsp
Tomato paste
0 Calories
1 tsp
Dried thyme
0 Calories
1 tsp
Dried rosemary
0 Calories
0 to taste
Salt and pepper
0 Calories
Step-by-Step Instructions
1
Heat the oil in a large Dutch oven or pot over medium heat. Add the lamb and cook until browned on all sides, about 5 minutes. Remove the lamb from the pot and set aside.
2
Add the onions, carrots, and potatoes to the pot. Cook until the vegetables are tender, about 10 minutes.
3
Add the garlic, thyme, and rosemary to the pot. Cook for 1 minute, stirring constantly.
4
Add the Guinness stout, beef broth, and tomato paste to the pot. Stir to combine, scraping up any browned bits from the bottom of the pot.
5
Return the lamb to the pot and bring the stew to a boil. Reduce the heat to low and simmer, covered, for 1 1/2 hours, or until the lamb is tender.
6
Add the pearl barley to the pot and cook, covered, for an additional 30 minutes, or until the barley is tender.
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Where cooking meets life and technology.
© 2025 Cooklaif