Irish Lamb Stew

May 9, 2010 / By Foodland

Irish Lamb Stew

A traditional Irish favorite
Course Soup
Cuisine Lamb
Servings 6 Servings


  • 4 pounds lamb shoulder, cubed
  • 1.5 teaspoons kosher salt
  • 0.5 teaspoon freshly ground black pepper
  • 0.25 cup vegetable oil
  • 1 onion, peeled and diced into 1" pieces
  • 2 medium carrots, cut into 1.5" pieces
  • 0.5 cup dried pearl barley
  • 3 cups chicken stock or water
  • 2 cups stout or dark beer
  • 1 bay leaf
  • 6 fresh potatoes, cut in half
  • 0.25 cup fresh parsley leaves, finely chopped for garnish
  • 1 tablespoon fresh chives or green onions, finely chopped for garnish


  1. Preheat oven to 350°.
  2. Season the meat with salt and pepper.
  3. Heat 12-quart pot with a tight fitting lid over medium high heat and add the vegetable oil.
  4. Working in small batches, saute the lamb until golden brown in color.
  5. Remove lamb and set aside.
  6. Add the onion, carrots, and barley to the pot.
  7. Stir to coat, about 1 minute.
  8. Add the chicken stock, stout and bay leaf to the pot.
  9. Return the lamb to the pot, place the potatoes on top and bring to a simmer.
  10. Cover and place in preheated oven for 1 1/2-2 hours or until the lamb is fork tender.
  11. Season with salt and pepper, to taste.
  12. Garnish with the parsley and chives.
  13. Serve with Irish Soda Bread or crusty bread.
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