Ingredients:

  • 2 lbs (900g) boneless lamb shoulder, cut into 1-inch cubes
  • 2 tablespoons (30ml) olive oil
  • 1 large onion, chopped (about 1 cup)
  • 2 carrots, peeled and chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 tablespoon (15ml) tomato paste
  • 1/2 teaspoon (2.5ml) dried thyme
  • 1/4 teaspoon (1.25ml) dried rosemary
  • 1 teaspoon (5ml) salt
  • 1/2 teaspoon (2.5ml) black pepper
  • 4 cups (950ml) beef broth (low sodium)
  • 1 cup (240ml) Guinness stout (optional, adds depth of flavour)
  • 2 bay leaves
  • 2 lbs (900g) potatoes, peeled and quartered (Yukon Gold or Russet work well)
  • 1 lb (450g) parsnips, peeled and chopped (optional, but adds sweetness)
  • 1/2 cup (115g) pearl barley (rinsed)
  • 1/4 cup (15g) fresh parsley, chopped (for garnish)

Instructions:

  1. Season lamb with salt and pepper. Sear in batches in the Dutch oven until browned on all sides. Remove lamb and set aside.
  2. Add olive oil to the pot. Sauté onion, carrots, and celery until softened. Add garlic and tomato paste; cook for 1 minute.
  3. Deglaze the pot with beef broth and Guinness (if using), scraping up any browned bits. Add thyme, rosemary, bay leaves, and browned lamb.
  4. Bring to a simmer, then reduce heat to low, cover, and cook for 2 hours, or until lamb is very tender.
  5. Add potatoes, parsnips (if using), and pearl barley to the stew. Stir to combine.
  6. Cover and cook for another 30-45 minutes, or until vegetables are tender and barley is cooked through.
  7. Taste and adjust seasoning with salt and pepper as needed. Remove bay leaves before serving.
  8. Garnish with fresh parsley and serve hot.