Irish lamb stew with barley
A hearty, slow-cooked Irish lamb stew with tender lamb, vegetables, and fiber-rich barley. Easy to prepare and perfect for cozy weeknight dinners or meal prep, it’s packed with protein, nourishing vegetables, and satisfying flavors in every bite.
Equipment
- 1 Slow cooker
- 1 Sharp Knife
- 1 chopping board
- 1 Frying pan
Ingredients
- 2 pounds 900 g lamb shoulder, cubed, excess fat removed
- ⅓ cup 50 g all-purpose flour, for coating
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 pound 450 g potatoes, peeled and quartered
- ½ pound 225 g carrots, peeled and thickly sliced
- 1 large white onion coarsely chopped
- 2 large celery stalks chopped
- 2 cloves garlic minced
- ¼ cup 50 g pearl barley
- 3 vegetable stock cubes or 3 cups prepared vegetable stock
- 2 tablespoons Worcestershire sauce
- 2 –3 tablespoons sunflower oil for browning meat
Instructions
- Prepare the Ingredients: Start by gathering all your ingredients and tools. Trim any visible fat from the lamb shoulder and cut the meat into evenly sized cubes, about 1 to 1½ inches, for even cooking. Pat the lamb dry with paper towels to remove excess moisture—this helps the meat brown nicely later. Peel and quarter the potatoes, slice the carrots into thick chunks, chop the celery, and coarsely chop the onion. Peel and mince the garlic cloves. Measure out the barley, salt, pepper, thyme, flour, and Worcestershire sauce to keep everything within reach.
- Make the Flour Coating: In a medium bowl, combine the flour, salt, ground black pepper, and dried thyme. Toss the lamb cubes in this mixture, ensuring each piece is evenly coated. This coating will not only season the meat but also help thicken the stew as it cooks, giving the gravy a rich and silky texture.
- Brown the Lamb: Heat 2–3 tablespoons of sunflower oil in a large frying pan over medium-high heat. Once the oil is shimmering, carefully add the lamb cubes in batches—avoid overcrowding the pan, as this will cause the meat to steam instead of brown. Fry each batch for 3–4 minutes, turning to brown all sides. You want a deep golden crust for maximum flavor. Remove each batch and transfer it directly to the slow cooker. Browning the lamb first locks in juices and adds a robust, savory depth to the stew.
- Add Barley and Vegetables: Once all the lamb is browned and in the slow cooker, add the pearl barley first. Then layer in the chopped potatoes, carrots, celery, and onion. The barley will cook with the stew, absorbing flavors and creating a hearty texture, while the vegetables provide sweetness, nutrition, and body to the dish.
- Incorporate Stock and Seasoning: Dissolve the vegetable stock cubes in 3 cups of boiling water, or use prepared vegetable stock. Pour this over the meat, barley, and vegetables in the slow cooker. Add the Worcestershire sauce and minced garlic. Stir gently to combine, ensuring the ingredients are evenly distributed. The Worcestershire sauce adds subtle umami, enhancing the savory richness of the lamb, while the garlic infuses the stew with aromatic depth.
- Slow Cook the Stew: Cover the slow cooker with the lid and cook on low for 6–8 hours or high for 4–6 hours, depending on your schedule. The slow cooking process allows the lamb to become tender, the vegetables to soften, and the barley to swell, creating a thick, flavorful stew. Avoid lifting the lid frequently, as this releases heat and can lengthen cooking time.
- Final Touches Before Serving: About 10 minutes before serving, add ½ cup of frozen peas and gently stir them into the stew. This adds a pop of color, sweetness, and extra nutrients. Taste the stew and adjust seasoning as needed, adding more salt or pepper if required.
- Serve Hot: Ladle the stew into bowls and serve immediately with warm, crusty bread on the side. The stew is rich, hearty, and comforting, perfect for cozy dinners or meal prep for the week.
- Stove-Top Option (Alternative Method): If you don’t have a slow cooker, you can make this stew on the stovetop. Use a large saucepan with a tight-fitting lid. After browning the lamb and combining all ingredients, bring the stew to a boil, then reduce the heat to low and cover. Simmer gently for 1½–2 hours, stirring occasionally and adding extra stock if needed, until the lamb is tender and the barley is cooked.
- Storage Tips: Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 4 months. When reheating, warm gently on the stovetop, adding extra stock if the stew has thickened too much. This stew also freezes exceptionally well, making it perfect for meal prep.
Notes
- Browning the lamb before slow cooking is essential for a rich, deep flavor.
- Patting the lamb dry ensures it sears properly instead of steaming.
- Use thickly sliced carrots and quartered potatoes to prevent them from disintegrating during long cooking.
- Pearl barley adds fiber and a satisfying chew; rinse it briefly before adding to remove excess starch.
- Frozen peas added at the end preserve color, texture, and nutrients.
- Adjust seasoning at the end since slow cooking can mellow flavors.
- This stew can be made a day ahead; flavors improve overnight.
