Otoro's Irish Lamb Stew

"I made this a few days after Easter when I had leftover leg of lamb. Save the bones, along with the green part of the leeks to make lamb stock, if not beef stock can be substituted. It turned out really awesome and tastes even better the day after you make it. Really just add any veggies you like, my GF doesn't like onions (hence the leeks) but she loves mushrooms. This is hearty food for working class people, not fancy just good food for the gut. Simple and delicious."
photo by otoro photo by otoro
photo by otoro
Ready In:
2hrs 45mins




  • In a large pot add the 3-4 T. of oil or butter and turn to medium-high heat.
  • Add all the vegetables (besides the tomatoes), season with salt and pepper and cook a few minutes until they begin to soften.
  • Add the lamb and cook until the outside is browned.
  • In a nonstick skillet melt the 1/4 cup of butter over medium-low heat and add the flour. Cook a few minutes until the mixture gets a little color, no more than 4 minutes. There, you just made a roux. Easy.
  • Add the roux to the pot along with the tomatoes, stock and beer. Stir to combine and bring to a boil.
  • Turn down to a simmer and cook for 2 hours.
  • Add the barley and herbs and cook for another 20 minutes or until the barley is cooked to your liking. Taste and adjust the seasonings. Bon Appetito.

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I'm a young, experienced cook who is always eager to learn new techniques and try and perfect new recipes. I've grown up in a Sicilian family and it has a major influence in my cooking. If I'm making something for the first time I research it from many different sources, including this one. My main reason of becoming a member is to share some of my favorite recipes with others. I tend to stray towards the classic, minimalistic approach to cuisine, no blue corn tortilla strips, no mango salsa, no wasabi mashed potatoes. Just great flavors and made from scratch whenever possible. If you see 'Ultimate' in my recipe titles, I mean it. I've done the research and tweaked these recipes after making them many, many, many times until I've got it right. You could say I'm a bit of a perfectionist. Likes: Tony Bourdain, Jacques Pépin, Mario Batali, Wolfgang Puck, Nobu Matsuhisa, Andrew Zimmern, Alton Brown Dislikes: Rachael Ray, Bobby Flay, Guy Fieri, twist-off beer, light beer, fat-free dairy products (and mayo), margarine, store bought pasta sauce, Parmesan cheese in a can, American cheese
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