Irish Lamb Stew

Guinness stout beer gives richness and depth to this lamb stew without any hint of beer flavor, but you could use any dark beer. Irish stew is traditionally made with lamb, but you may substitute beef if you must. The onions, peas, and mushrooms add flavor, but you may wish to add some garlic for extra punch. Makes a hearty and filling meal for St. Patrick's Day or any day. If you have any questions e-mail me: [e-mail]

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 2  teaspoons butter
• 3  lbs boneless leg of lamb (trimmed of fat and cubed)
• 1 (12 ounce) can  Guinness stout or 1 (12 ounce) can dark beer
• 1 (14 ounce) can beef broth
• 8  ounces tomato sauce
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄4 teaspoon dried thyme
• 1⁄2 lb  white pearl onion (blanched and peeled)
• 1 1⁄2 cups frozen baby peas
• 1  lb white mushroom (large ones halved)
• 1 (15 ounce) can  whole potatoes
• 2  cups barley

Directions

1. Brown lamb in butter in large Dutch oven or heavy saucepot with tight fitting cover. Add stout beer, beef broth, tomato sauce, salt, pepper, thyme, and onions. Cover and simmer 45 minutes. Skim off any excess fat.
2. Add peas, barley and mushrooms. Cover and simmer an additional 15 minutes, or until lamb and vegetables are tender.