Irish Stew
This dish has it all: great flavors, authenticity, and relative ease in cooking (especially when you consider the results). This Irish Stew is ideal for your home based St. Patrick's Day celebration as it can be made well in advance and kept warm for hours. Serve in warm bowls with cool stout and Irish Whiskey. Enjoy.
Ingredients
3 pounds lamb shoulder, cubed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup vegetable oil
1 onion diced
6 medium carrots cut into 1 1/2-inch pieces
2 stalks of celery cut into 1/2-inch pieces
1 teaspoon of dried rosemary
1 teaspoon of dried thyme
1 cup raw barley (soaked in three cups of water for one hour)
1 bottle (or can) of Guinness (or a dry stout of your choice)
4 cups of beef or chicken stock
1 bay leaf
10 new potatoes cut in half
1/4 cup finely chopped fresh parsley leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup vegetable oil
1 onion diced
6 medium carrots cut into 1 1/2-inch pieces
2 stalks of celery cut into 1/2-inch pieces
1 teaspoon of dried rosemary
1 teaspoon of dried thyme
1 cup raw barley (soaked in three cups of water for one hour)
1 bottle (or can) of Guinness (or a dry stout of your choice)
4 cups of beef or chicken stock
1 bay leaf
10 new potatoes cut in half
1/4 cup finely chopped fresh parsley leaves
Method
Soak the barley in warm water for one hour. Brown the lamb well in a heavy pot that you will use to build this stew. Do this in several batches to ensure proper browning being sure to salt and pepper the meat. When the meat is all browned set it aside and add the onion and carrot to the pot and sauté for three minutes. Add the celery and dried herbs and continue to sauté for another minute. Add the barley to the pot and stir well to combine with the veggies. Add the room temperature stout to the pot being sure to scrape the bottom and sides well. When the liquid has reduced by half add the stock, bay leaf, potatoes, and reserved lamb. If the stock does not cover the meat and veggies by one inch add water to achieve this depth. Bring the pot to a boil and then reduce to a simmer. Simmer for two hours stirring on occasion. Just before serving stir in the parsley and adjust the seasoning as desired.