Traditional Irish Stew

Irish Stew

Irish Stew is perfect for winter weather – it’s hearty and filling, loaded with all kinds of
nutritious ingredients, and it’s damn tasty. Plus, once you understand the basic concept and
method for making a stew, you can use the same basic template and procedures for making
excellent soups and stews with whatever ingredients you like.

2 tablespoons butter
¼ cup flour (for dredging)
1 sprig dried thyme
2 pounds lamb leg (cut into 1″ cubes)
2 medium-sized onions (chopped)
7 carrots (cut lengthwise and chopped into 2-inch pieces)
¼ cup pearl barley
3 cups beef stock
1 14.9 oz Can Guinness Stout Beer
10 medium potatoes (cut into 1/2″ cubes)
1 bunch parsley (finely chopped)
Salt and pepper to taste

In a large bowl, add about a tablespoon of salt and pepper each to the flour and mix well.
Add the lamb and toss until each piece is well coated.
In a large stock pot, melt the butter over medium high heat. Add a small drizzle of the oil to bring up the smoke point so the butter won’t burn.
Add the carrots and onions to the pot, spread them around the bottom of the pan, and let them sear (meaning don’t stir too frequently!)
Stir the vegetables every 2-3 minutes to get a nice sear on all sides.
Remove the vegetables from the pan and reserve.
Return the pot to the heat and add about 2 tablespoons of oil. Sear the meat on all sides, stirring every 3-4 minutes. Once all sides have been seared, add the Guinness and simmer for 3-4 minutes until reduced by half and thickend.
Add stock and the barley. Cover the pot, reduce the heat to low, and let it simmer for 2 hours.
Add the potatoes, cover, and simmer for one hour more.
Add the reserved vegetables and the remaining ingredients. Simmer for 30 minutes. Serve with soda bread and a pint of Guinness.