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Irish Stew: Date Added: 13 Nov 2009
Listed in: Lamb

4 lb. lamb shoulder, cubed (2 kg)
1 1/2 tsp kosher salt, plus enough to adjust seasoning (7 mL)
1/2 tsp freshly ground black pepper, plus enough to adjust seasoning (2 mL)
1/4 cup vegetable oil (60 mL)
24 x pearl onions, peeled, root end trimmed
2 x medium carrots, cut into 1 1/2-inch (4-cm) pieces
1/2 cup dried pearl barley (125 mL)
3 cups chicken stock or water (750 mL)
2 cups stout (500 mL)
1 x bay leaf
1 tbsp chopped fresh thyme (15 mL)
12 x new potatoes, cut in half
1/4 cup finely chopped fresh parsley, for garnish (60 mL)
1 tbsp finely chopped fresh chives, for garnish (15 mL)
Preheat the oven to 350 degrees F (180 degrees C).
Season the meat with salt and pepper.

Cooking Instructions

Heat the pot over medium-high heat and add the vegetable oil. Working in small batches, sauté the lamb until golden brown in colour. Set aside. Add the onion, carrots, and barley to the pot. Stir to coat, about 1 minute.

Add the chicken stock, stout, bay leaf, and thyme to the pot. Return the lamb to the pot, placing the potatoes on top of the stew, and bring the stew to a simmer.

Cover and cook for 1 1/2 to 2 hours or until the lamb is fork tender. Season with salt and pepper to taste. Garnish with the parsley and chives. Serve with Irish Soda Bread.

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