Colin Quinn's Irish Lamb Stew

By Grammie926

This hearty recipe for Irish lamb stew comes from comedian Colin Quinn.

Ingredients

• 2 tablespoons olive oil
• 2 medium onions, chopped
• 3 pounds boneless lamb shoulder, cut into 1-inch cubes
• 2 teaspoons fresh thyme
• Coarse salt and freshly ground pepper
• 6 medium russet potatoes, peeled
• 3 cups homemade or store-bought low-sodium chicken stock
• 1/2 teaspoon Homemade Vegan Worcestershire Sauce
• 8 medium carrots, sliced on the bias into 1-inch pieces
• 1/4 cup pearl barley
• 1/4 cup heavy cream
• Chopped fresh flat-leaf parsley, for serving

Preparation

Step 1

Preheat oven to 325 degrees.

Heat olive oil in a large Dutch oven over medium heat. Add onions and cook, stirring, until soft and translucent. Add lamb shoulder and thyme; season with salt and pepper.

Slice two of the potatoes and add to pot, along with chicken stock and Worcestershire sauce. Halve remaining 4 potatoes and add to pot; stir to combine. Cover and transfer to oven. Bake for 1 hour.

Remove from oven and add carrots, barley, and heavy cream. Cover and return to oven. Bake until lamb and barley are tender, 45 minutes to 1 hour. Season with salt and pepper and sprinkle with parsley before serving.