Irish Stew
- 1 leg of lamb, diced or 2 lbs diced lamb meat
- 2lbs potatoes, cubed large
- 2lb pearl onions
- 2lb baby carrots
- Water
- 12 oz. dark beer (ale, porter, stout, alt, etc.)
- kosher salt
- fresh ground pepper
- thyme
- 2 cups dry pearl barley
- Season the lamb with salt and pepper. SEAR the lamb over a flat grill or in a large frying pan. Do not over cook, save any drippings. Pour beer into stock pot pot and bring to a simmer. Add seared lamb and any drippings. Add water just till lamb is covered. Simmer for about and hour. Add carrots, simmer an hour, Add potatoes, simmer an hour, add onions simmer and hour. Add 1 TBS fresh or dry thyme and pearl barley. Cook until the barley "pops" and the stew begins to thicken.
- P.S.: There's a couple secret ingredients that I'm not sharing, but this will still be awesome!
lamb, potatoes, pearl onions, baby carrots, water, dark beer, kosher salt, fresh ground pepper, thyme, pearl barley
Taken from www.epicurious.com/recipes/member/views/irish-stew-50049821 (may not work)