Irish Stew

Happy St. Patrick's Day! What are you making today?

 Irish Stew
 from Dinner Tool


  • 2 tablespoons vegetable oil or unsalted butter
  • 2 medium onions, chopped
  • 3 pounds boneless lamb stew meat, cut into 1-inch cubes, or 3 pounds lamb shoulder chops (I just used beef stew meat)
  • 2 teaspoons fresh thyme leaves, or 3/4 teaspoon dried thyme
  • Salt and ground black pepper to taste
  • 2 medium boiling potatoes, peeled and sliced
  • 3 cups chicken stock or water
  • 1/2 teaspoon Worcestershire sauce
  • 4 medium potatoes, peeled and halved
  • 8 medium carrots, peeled and cut diagonally into 1/2-inch slices
  • 1/4 cup pearl barley
  • 1/4 cup heavy cream
  • Salt and ground black pepper to taste
  • Chopped fresh parsley


Preheat the oven to 325°F.
Heat in a Dutch oven over medium heat:
Add and cook without browning, until softened: the vegetable oil (or unsalted butter) and onions.
Stir in the meat, thyme leaves and salt and pepper. Mix in 2 potatoes, chicken stock and Worcestershire sauce.Add 4 potatoes.
Cover tightly and bake for 1 hour. Remove from the oven and add the carrots, pearl barley and heavy cream. Stir well.
Cover and return to the oven. Bake until the meat is fork-tender and barley is softened, 45 to 60 minutes more.
Season with: salt and black pepper to taste.
Serve sprinkled with: chopped fresh parsley.