**Hearty Irish Comfort: Rich Lamb and Barley Stew with Root Vegetables**
Hello lovely readers,
I hope you’re all well and cosy this season! As the chilly winds start to sweep across the UK, my thoughts turn to comfort food that warms both the body and soul. Today, I want to share with you a recipe that’s a go-to in our household this time of year—a Hearty Irish Lamb and Barley Stew with Root Vegetables. Not only is it packed with rich, robust flavours, but it also fills the kitchen with the most divine aromas. It’s the ultimate comfort dish to gather around the table with my family and, trust me, it’s always a hit with my lot—Edward, Alexander, Barnaby, and even little Phillipa, who’s just started tasting solid foods, loves to have a dab at the broth!
I remember the first time I made this dish. It was a rainy Sunday, and we wanted something to lift our spirits. With a bit of trial and error and a dash of inspiration from classic Irish cuisine, this delightful stew was born. It’s now a staple in our dinner rotation. There’s something incredibly satisfying about the way the lamb becomes meltingly tender, and the barley adds a nutty fullness that elevates the entire dish. Plus, it’s packed with root vegetables like carrots, parsnips, and celery, making it as nutritious as it is delicious.
This stew is an all-in-one pot wonder, making it easier for those busy family evenings. After the initial prep work, it pretty much takes care of itself while giving you ample time to help Edward with his puzzles or build a fort with Alexander and Barnaby. And trust me, there’s nothing like coming inside from the cold to a hot, hearty bowl of stew. It’s like a warm hug in a bowl.
Now, let’s dive straight into how you can make this delightful dish at home.
### Ingredients:
– 600g diced lamb shoulder
– 2 tbsp olive oil
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 2 large carrots, diced
– 2 parsnips, diced
– 2 celery stalks, finely chopped
– 150g pearl barley
– 1.5 litres beef or lamb stock
– 2 bay leaves
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 150ml red wine
– Salt and pepper to taste
– 2 tbsp chopped fresh parsley (optional)
### Method:
1. **Prepare and Sear the Lamb:**
– Season the diced lamb shoulder with salt and pepper.
– Heat 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat.
– Sear the lamb in batches until browned on all sides, about 5-7 minutes per batch. Remove the lamb and set aside.
2. **Sauté the Vegetables:**
– In the same pot, add the chopped onion, garlic, carrots, parsnips, and celery.
– Sauté until the onions are translucent and the vegetables start to soften, about 8 minutes.
3. **Deglaze the Pot:**
– Pour in the 150ml red wine to deglaze the pot, scraping up any browned bits on the bottom. Cook for 2-3 minutes until the wine is reduced by half.
4. **Combine Ingredients:**
– Return the seared lamb to the pot.
– Add the pearl barley, beef or lamb stock, bay leaves, dried thyme, and dried rosemary.
– Stir to combine and bring to a gentle boil.
5. **Simmer the Stew:**
– Reduce heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the lamb is tender and the barley is cooked.
6. **Final Seasoning:**
– Taste the stew and adjust seasoning with salt and pepper as needed.
– If using, stir in the chopped fresh parsley just before serving.
7. **Serve:**
– Ladle the stew into bowls and enjoy hot, optionally garnished with more fresh parsley.
This dish really epitomizes the saying “good things come to those who wait”. The slow cooking captures all the deep, hearty flavours beautifully, making it the perfect dish for those lazy weekends or special family dinners.
Don’t forget to let me know how it turns out for you and your family! Happy cooking, and stay warm!
Cheers,
Al
Ingredients
– 600g diced lamb shoulder
– 2 tbsp olive oil
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 2 large carrots, diced
– 2 parsnips, diced
– 2 celery stalks, finely chopped
– 150g pearl barley
– 1.5 litres beef or lamb stock
– 2 bay leaves
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 150ml red wine
– Salt and pepper to taste
– 2 tbsp chopped fresh parsley (optional)
Method
1. **Prepare and Sear the Lamb:**
– Season the diced lamb shoulder with salt and pepper.
– Heat 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat.
– Sear the lamb in batches until browned on all sides, about 5-7 minutes per batch. Remove the lamb and set aside.
2. **Sauté the Vegetables:**
– In the same pot, add the chopped onion, garlic, carrots, parsnips, and celery.
– Sauté until the onions are translucent and the vegetables start to soften, about 8 minutes.
3. **Deglaze the Pot:**
– Pour in the 150ml red wine to deglaze the pot, scraping up any browned bits on the bottom. Cook for 2-3 minutes until the wine is reduced by half.
4. **Combine Ingredients:**
– Return the seared lamb to the pot.
– Add the pearl barley, beef or lamb stock, bay leaves, dried thyme, and dried rosemary.
– Stir to combine and bring to a gentle boil.
5. **Simmer the Stew:**
– Reduce heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the lamb is tender and the barley is cooked.
6. **Final Seasoning:**
– Taste the stew and adjust seasoning with salt and pepper as needed.
– If using, stir in the chopped fresh parsley just before serving.
7. **Serve:**
– Ladle the stew into bowls and enjoy hot, optionally garnished with more fresh parsley.
