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Adapted from Steve Perlstein of the Irish American Heritage Center. I use Guinness Stout in this recipe.
- 1⁄2 cup flour
- 2 tablespoons flour
- fresh ground black pepper, to taste
- 3 lbs cubed lamb shoulder
- 3 tablespoons vegetable oil
- 2 cups stout beer or 2 cups dark beer
- 1 lb red potatoes, quartered
- 3 carrots, peeled and cut into 1 inch chunks
- 3 parsnips, peeled and cut into 1 inch chunks
- 1 onion, coarsely chopped
- 1⁄2 lb frozen pearl onions
- 4 stalks celery, cut into 1 inch pieces
- 3 garlic cloves, finely chopped
- 3 (14 1/2 ounce) cans beef broth
- 1 cup pearl barley
- 12 sprigs parsley
- 3 sprigs thyme
- 2 sprigs rosemary
- 4 ounces frozen baby peas
- Mix 1/2 cup flour, 1 teaspoon salt and pepper to taste in a resealable bag; add lamb.
- Shake to coat lamb pieces.
- Heat oil in a Dutch oven over medium-high heat.
- Sear the lamb in batches, until browned on all sides, about 4 minutes per batch.
- Remove each batch to a plate.
- Stir 2 tablespoons of flour into the Dutch oven.
- Cook, stirring, over medium heat, 1 minute.
- Stir in the stout, scraping up the browned bits.
- Add the parsnips, carrots, onions, celery and garlic.
- Cook until the liquid is reduced by 1/2, about 20 minutes.
- Return the meat to the Dutch oven.
- Add the broth and barley.
- Tie the parsley, thyme and rosemary in a bundle with kitchen string; add to Dutch oven.
- Cook, stirring occasionally for 90 minutes.
- Add potatoes and frozen peas.
- Cook, stirring for an additional 60 minutes or until the lamb is fork tender.
- Skim of any fat.
- Season with salt and pepper to taste.