How to make it

  • Heat oil over medium heat in a large stockpot or Dutch oven.
  • Add lamb pieces until browned.
  • Season with salt and pepper.
  • Add the onion, carrots, celery and parsnips and cook gently alongside the meat for a few minutes.
  • Stir in the water and barley
  • Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer,
  • depending on the cut of meat you used and if it is tender yet.
  • Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary.
  • if there is too much water let simmer uncovered to reduce down
  • Continue to simmer uncovered, until potatoes are tender but still whole. Serve piping hot in bowls garnished with fresh parsley.

Reviews & Comments 2

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    " It was excellent "
    puddlewonderful ate it and said...
    A gold medal winner this is...
    Was this review helpful? Yes Flag
    " It was excellent "
    mjcmcook ate it and said...
    Indeed~~~this is the Perfect
    "5"FORK!!!!! 'Irish' Stew~
    Actually~'truth-be-told' this is the MOST
    Authentic recipe I have seen on this 'site'~
    Was this review helpful? Yes Flag

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