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Irish Stew with Pearl Barley

Barley is a huge crop in England. After all, the gin to sip with one’s tonic has to come from somewhere! We love the idea of adding barley to Irish stew. It elevates a humble one-pot to something a bit more interesting and adds a great textural note. The ultimate winter comfort food, snuggle up to the fire with a large bowl of this delicious stew!

Irish Stew with Pearl Barley

2 tbs. olive oil
4 lamb leg chops, bone-in if possible
4 carrots, peeled and cut into 1½” pieces
2 celery stalks, cut into 1½” pieces
1 large onion, peeled and cut into 8 wedges
8 garlic cloves, peeled and left whole
1¾ oz. pearl barley (¼ cup)
2½ cups chicken or lamb stock
8 new potatoes, quartered
2 tbs. chopped flat leave parsley

Heat the oven to 335°F.

Heat the oil in a large, heavy, oven-proof pot over medium-high heat and add the lamb. Sear on both sides until brown, season, then transfer to a plate.

Add the carrots, celery, onions, and garlic. Season and cook for a few minutes until the edges go slightly golden. Return the meat to the pan along with any juices and stir in the barley and stock. Bring to a boil, cover, and transfer to the oven for 1 hour.

Once the hour is up, put the potatoes on top, cover and continue to cook for 30-40 minutes until the potatoes are tender. Scatter with parsley to serve.

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