Irish Stew with Lamb and Barley

Ingredients

• about 680 g Lamb
• about 910 g Potatoes
• 3 medium Carrots
• 1 large Onion
• 0.5 cup Pearl Barley
• 6 cups Beef Broth
• 2 tablespoons Tomato Paste
• 1 teaspoon Thyme
• 1 leaf Bay Leaf
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium-high heat (190-200°C / 190.6-204.4°C). Add the 2 tablespoons of olive oil.
2. 2Add about half of the about 680 g of lamb to the hot oil. Brown the lamb pieces on all sides, which should take about 3-5 minutes. Remove the browned lamb from the pot and set it aside. Repeat this step with the remaining about 680 g of lamb.
3. 3Add the 1 large onion to the pot. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the 2 tablespoons of tomato paste and cook, stirring constantly, for 1 minute until it darkens slightly.
4. 4Return all the browned lamb to the pot. Add the about 910 g of potatoes, cut into 2.54 cm cubes, the 3 medium carrots, cut into 2.54 cm pieces, and the 0.5 cup of pearl barley. Pour in the 6 cups of beef broth. Add the 1 teaspoon of thyme and the 1 bay leaf.
5. 5Increase 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 2 hours, or until the lamb is very tender and the barley is cooked through. Stir occasionally to prevent sticking.
6. 6Remove and discard the 1 bay leaf from the pot. Taste the stew and add the 1 teaspoon of salt and 0.5 teaspoon of black pepper as needed. Stir well to combine.

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