Irish Lamb Stew

Adapted from Colin Quinn's Irish Lamb Stew on
Yield: 6-8 servings

2 tbsp olive oil
2 medium onions, chopped
3 pounds boneless lamb shoulder, cut into 1-inch cubes
2 tsp fresh thyme
6 medium russet potatoes, chopped into chunks (I used new potatoes, halved)
3 cups chicken stock
1/2 tsp Worcestershire sauce
6 medium carrots, sliced on the bias
1/4 cup pearl barley
1/4 cup heavy cream
salt and pepper, to taste
  1. Heat olive oil in a large pot over medium-high heat.
  2. Add the lamb shoulder and brown the meat. Remove from pot.
  3. Reduce heat to medium-low, and add onions, thyme, salt, and pepper. Cook, stirring, until onions are soft and translucent.
  4. Add potatoes, chicken stock, and Worcestershire sauce. Cover and cook for 1 hour.
  5. Add carrots, barley, and heavy cream to pot. Cover and return to oven. Bake until lamb and barley are tender, 30 to 45 minutes.
  6. Season with salt and pepper and sprinkle with chopped parsley before serving.