Traditional Irish Stew with Pearl Barley
Experience the heartwarming flavors of Ireland with this Traditional Irish Stew with Pearl Barley, a hearty and wholesome dish perfect for cozy family dinners. Made with tender chunks of lamb shoulder, hearty root vegetables like potatoes, carrots, and parsnips, and the nutty goodness of pearl barley, this classic stew is simmered to perfection in a rich broth infused with fresh thyme. The slow-cooking process ensures melt-in-your-mouth lamb and a depth of flavor that's truly comforting. Garnished with a sprinkle of fresh parsley and best served with crusty bread, this Irish stew is a celebration of rustic comfort and old-world charm. Perfect for St. Patrick’s Day or any cold evening, this recipe delivers warmth and nourishment in every spoonful.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 800 grams lamb shoulder (boneless, cut into chunks)
- 600 grams potatoes (peeled and chopped into large chunks)
- 300 grams carrots (peeled and sliced into thick rounds)
- 200 grams parsnips (peeled and sliced into thick rounds)
- 1 large yellow onion (peeled and finely chopped)
- 2 stalks celery stalks (chopped)
- 100 grams pearl barley
- 1.2 liters beef or lamb stock
- 2 teaspoons fresh thyme (chopped)
- 2 tablespoons fresh parsley (chopped, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
- 2 tablespoons olive oil
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the lamb chunks with salt and black pepper, then brown them in batches in the pot. Remove the lamb and set aside.
Lower the heat to medium and add the chopped onion, celery, and thyme to the pot. Sauté for about 5 minutes until softened.
Return the lamb to the pot, then add the pearl barley. Stir everything together for 1-2 minutes.
Pour in the stock, ensuring the ingredients are just covered. Bring to a boil, then reduce the heat and simmer for 45 minutes, covered.
Add the potatoes, carrots, and parsnips to the pot. Stir well and simmer for another 30-40 minutes until the vegetables are tender and the lamb is falling apart.
Taste the stew and adjust the seasoning with additional salt and pepper if needed.
Serve the Irish stew hot, garnished with freshly chopped parsley and accompanied by crusty bread if desired.
Nutrition Facts
Calories |
3555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.3 g | 253% | |
| Saturated Fat | 71.3 g | 356% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 4990 mg | 217% | |
| Total Carbohydrate | 278.7 g | 101% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 39.7 g | ||
| Protein | 188.7 g | 377% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 453 mg | 35% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 7374 mg | 157% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
