| Level: | Intermediate |
| Total: | 2 hr 45 min |
| Prep: | 45 min |
| Cook: | 2 hr |
| Yield: | 6 servings |
Ingredients
- 4 pounds lamb shoulder, cubed
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup vegetable oil
- 24 pearl onions, peeled, root end trimmed
- 2 medium carrots, cut into 1 1/2-inch pieces
- 1/2 cup dried pearl barley
- 3 cups chicken stock or water
- 2 cups stout
- 1 bay leaf
- 1 tablespoon chopped fresh thyme leaves
- 12 new potatoes, cut in half
- 1/4 cup finely chopped fresh parsley leaves, for garnish
- 1 tablespoon finely chopped fresh chives, for garnish
- Irish Soda Bread, recipe follows
- 2 cups whole wheat bread flour
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1/2 cup old-fashioned rolled oats
- 2 tablespoons brown sugar
- 2 teaspoons salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 tablespoons unsalted butter, cold
- 1 1/2 cups buttermilk
- 1 egg
Instructions
- Preheat oven to 350 degrees F.
- Season the meat with salt and pepper.
- Heat pot over medium high heat and add the vegetable oil. Working in small batches, saute the lamb until golden brown in color. Set aside. Add the onion, carrots, and barley to the pot. Stir to coat, about 1 minute. Add the chicken stock, stout, bay leaf, and thyme to the pot. Return the lamb to the pot, place the potatoes on top and bring to a simmer. Cover and cook for 1 1/2 to 2 hours or until the lamb is fork tender.
- Season with salt and pepper, to taste. Garnish with the parsley and chives. Serve with Irish Soda Bread.
- Preheat oven to 350 degrees F.
- In a large bowl, combine the flours, oats, brown sugar, salt, baking soda, and baking powder. Grate the cold butter into the dry ingredients and blend by hand until the mixture resembles cornmeal.
- In a small bowl, whisk together the buttermilk and the egg. Using your hands, mix the wet and dry mixtures together until the dough can be formed into a ball.
- Turn the dough out on to a lightly floured surface and knead for 5 minutes until soft and elastic. Shape the dough into a round loaf, about 6 inches in diameter. Place on a parchment-lined baking sheet.
- Dust the top of the loaf with flour. Use a sharp knife to cut an “X” into the dough, about half the depth of the loaf and to within 1-inch of the edge. Bake for 45 to 50 minutes (see Cook’s Note*).
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1579 |
| Total Fat | 85 g |
| Saturated Fat | 34 g |
| Carbohydrates | 124 g |
| Dietary Fiber | 11 g |
| Sugar | 13 g |
| Protein | 72 g |
| Cholesterol | 266 mg |
| Sodium | 2035 mg |
Reviews
Followed recipe exactly and it turned out great … very tasty and satisfying. My husband loved it. It was very meat forward which made him really happy. I would have preferred more veges than meat, but that’s just me. Overall, definitely a wonderful recipe that I’ll be making again (with more veges and less meat).
Also made the Irish soda bread, but there were no directions so I had to wing it … turned out really good as well.
I am a little disappointed. I love beef stew and this was a let down.
The stout made the sauce somewhat bitter. I spent a lot of money on the lamb too.
Maybe next time I will use red wine and omit the beer.
The stout made the sauce somewhat bitter. I spent a lot of money on the lamb too.
Maybe next time I will use red wine and omit the beer.
This was very good and I will make it again. I added peas, per my husbands request, and we all loved the stew.
I had to use leg chops instead and I divided the recipe in half but really stayed true to the recipe and we loved it. I was worried that it would be too soupy but the barley soaked up all the ale which I thought was going to be too strong and wasn’t. This was very simple to make and my husband who loves Irish Stew said eating it transported him back to his pub-going days. Bravo and thank you so much! This is a winner.
This is wonderful, everyone loved it, especially my children. It’s so easy and not too time consuming. I used all lamb, but 1/2 the lamb was bone-in for some extra flavor. Once the stew was fully cooked the meat fell off the bones and I just cut it into cubes with the rest. I will definitely make this again.
This is a direct quote from my husband as he reached for the spoon to ladle out another bowl full!
We enjoyed this recipe right from the pearl onions to the tender Canadian lamb and delicious soda bread! A sure hit.
We have never had soda bread, so weren’t sure what to expect as after 60 minutes it was still not fully cooked. Perhaps it’s supposed to be somewhat doughy?? Any comments?
As well, this recipe could certainly feed 8.
This recipe is the one that is liked best by St. Pat;s attendees.
However, I use 1/2 beef and 1/2 lamb (leg, cubed w bones boiled in)
prepare the night before and partial cook
Recipe X 3
Perfect cold weather meal. This is a perfect comfort food. The barley and beer made it so delish, the soda bread a great side. Very quick to make as well. I used beef and will make this recipe again!
Wow, what a delicious hearty stew! It defintely hit the spot. I couldn’t find the barley at the grocery store, but it still came out perfect. I highly recommend this recipe!
This is the best stew I have ever made. The lamb is so tender and the ale compliments it perfectly. Definitely a family favorite!