Dairy-Free Irish Stew with Lamb and Barley

Ingredients

• 1.5 lbs Lamb shoulder, cubed
• 2 tablespoons Olive oil
• 1 large Onion, chopped
• 2 medium Carrots, chopped
• 2 stalks Celery, chopped
• 3 cloves Garlic, minced
• 6 cups Beef broth
• 0.5 cup Pearl barley
• 2 medium Potatoes, peeled and cubed
• 2 sprigs Fresh thyme
• 1 each Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium-high heat (about 400°F/200°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, carefully add the 1.5 lbs of cubed lamb shoulder in a single layer, working in batches if necessary to avoid overcrowding the pot. Brown the lamb on all sides for about 5-7 minutes per batch, until it has a nice crust, then remove the browned lamb to a plate and set it aside.
2. 2Add the 1 large chopped onion, 2 chopped carrots, and 2 chopped celery stalks to the same pot. Cook, stirring occasionally, for about 5 minutes, or until the vegetables begin to soften. Add the 3 cloves of minced garlic and cook for 1 minute more, until fragrant, being careful not to burn it.
3. 3Return the browned 1.5 lbs of lamb to the pot with the softened vegetables. Pour in the 6 cups of beef broth. Add the 0.5 cup of pearl barley, the 2 cubed potatoes, the 2 sprigs of fresh thyme, and the 1 bay leaf. Stir everything together and season with the 1 teaspoon of salt and 0.5 teaspoon of black pepper.
4. 4Increase the heat to high and bring the stew to a boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 1 hour and 30 minutes. Stir occasionally to prevent sticking. The stew is ready when the lamb is very tender and easily falls apart, and the pearl barley is fully cooked and soft.
5. 5Carefully remove and discard the 2 sprigs of thyme and the 1 bay leaf from the pot. Stir in the 2 tablespoons of chopped fresh parsley just before serving.

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