Ingredients
- 3 pounds lamb shoulder with a little fat, cubed shopping list
- 1/2 cup flour shopping list
- 3 large russet potatoes, peeled and cubed shopping list
- 3 large carrots, peeled and sliced shopping list
- 6 stalks celery, cut into 1/2" slices shopping list
- 2 large yellow onions, cut into large dice shopping list
- 3 - 4 cloves garlic, minced shopping list
- 1 bunch fresh rosemary shopping list
- 1 bunch fresh thyme shopping list
- 1 bunch fresh parsley shopping list
- 2 quarts lamb or beef stock, or as needed shopping list
- 12 ounces Guinness stout shopping list
- 1 cup pearl barley (optional) shopping list
- 2 teaspoons corn starch shopping list
- salt and freshly ground black pepper, to taste shopping list
Preparation
Step 1
* If you are using the barley (which you should do if you want a more authentic Irish country stew), cook it for 20 minutes in 3 cups of lamb or beef stock. You'll add to the stew later.
* Cut off some of the parsley leaves and chop enough to make 2 tablespoons; reserve. Cut off some parsley stems, and tie them into a bundle with a few sprigs of rosemary and thyme; reserve.
* Season the meat with salt and brown the meat in a little oil. Remove and reserve, sprinkling with a little flour, shaking off excess.
* Add the onions, garlic, carrots and celery to the pan and sauté, tossing to coat with the fat.
* Add the Guinness and deglaze, scraping up any caramelized meat juices.
* Add the potatoes, return the meat to the pot -- and the barley if you're using it. Add enough stock to barely cover, cook over medium heat until just boiling, then reduce heat to very low and simmer 2 - 3 hours, until the meat is tender, stirring occasionally.
* Check seasonings, add salt and pepper to taste, then remove from heat, stir in parsley and the cornstarch (mixed into 4 teaspoons water) and stir.
* Cook over low heat for a few more minutes to thicken. Serve with plenty of Irish brown or white soda bread, and more Guinness if you like.