Otoro'S Irish Lamb Stew

• kosher salt
• black pepper
• 3 -4 tablespoons olive oil or 3 -4 tablespoons butter
• 3 leeks, white part only, chopped
• 3 carrots, chopped
• 5 -6 button mushrooms, sliced
• 4 -5 white potatoes, peeled and chopped
• 2 stalks celery, chopped
• 1 1/2 lbs lamb, cut into bite sized pieces
• 1/4 cup unsalted butter
• 1/4 cup flour
• 1 (14 1/2 ounce) can diced tomatoes
• 1 gallon lamb stock or 1 gallon beef stock
• 1 (14 ounce) can Guinness draught
• 3/4 cup barley
• 1 teaspoon parsley
• 1 teaspoon thyme
• 1 teaspoon marjoram (optional)

1. In a large pot add the 3-4 T. of oil or butter and turn to medium-high heat.
2. Add all the vegetables (besides the tomatoes), season with salt and pepper and cook a few minutes until they begin to soften.
3. Add the lamb and cook until the outside is browned.
4. In a nonstick skillet melt the 1/4 cup of butter over medium-low heat and add the flour. Cook a few minutes until the mixture gets a little color, no more than 4 minutes. There, you just made a roux. Easy.
5. Add the roux to the pot along with the tomatoes, stock and beer. Stir to combine and bring to a boil.
6. Turn down to a simmer and cook for 2 hours.
7. Add the barley and herbs and cook for another 20 minutes or until the barley is cooked to your liking. Taste and adjust the seasonings. Bon Appetito.

kosher salt, black pepper, leeks, carrots, button mushrooms, white potatoes, stalks celery, lamb, unsalted butter, flour, tomatoes, gallon beef, draught, barley, parsley, thyme, marjoram

Taken from www.food.com/recipe/otoros-irish-lamb-stew-455528 (may not work)