Donegal Lamb and Barley Stew
A robust and warming stew from County Donegal, featuring tender pieces of lamb simmered with pearl barley, root vegetables, and savory herbs. This hearty dish is perfect for a cold day and showcases the simple, wholesome ingredients of the region.
🧂 Ingredients
- 750 g Lamb shoulder or leg(boneless, cut into 1.5-inch cubes)
- 100 g Pearl barley
- 1 tbsp Olive oil
- 2 medium Onions(chopped)
- 2 medium Carrots(peeled and chopped)
- 1 medium Swede (rutabaga)(peeled and diced)
- 1 large Leek(trimmed, washed, and sliced)
- 3 cloves Garlic cloves(minced)
- 1.2 L Lamb or beef stock
- 1 tsp Fresh rosemary(chopped)
- 1 tsp Fresh thyme(chopped)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Rinse the pearl barley under cold water and drain.
- 2
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb cubes in batches, then set aside.
- 3
Add onions, carrots, swede, and leek to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes.
- 4
Stir in minced garlic and cook for 1 minute until fragrant.
- 5
Return the lamb to the pot. Add the rinsed pearl barley, lamb or beef stock, chopped rosemary, and thyme. Bring to a boil.
- 6
Reduce heat to low, cover, and simmer gently for 1.5 to 2 hours, or until the lamb is very tender and the barley is cooked through. Stir occasionally to prevent sticking.
- 7
Season the stew with salt and freshly ground black pepper to taste.
- 8
Ladle the stew into bowls, garnish with fresh chopped parsley, and serve hot.
💡 Pro Tips
- ✓For a deeper flavor, you can brown the lamb with a tablespoon of flour before adding the stock.
- ✓If the stew becomes too thick, add a little more stock or water.
- ✓Soaking the pearl barley overnight can reduce cooking time, but it's not essential.
🔄 Variations
- Add other root vegetables like parsnips or potatoes.
- A bay leaf added during simmering can enhance the savory notes.