Irish Lamb Stew

Ingredients

• 700 g lamb meat (e.g., neck)
• 3 onions
• 3 Carrots
• 3 tbsp vegetable oil
• Salt
• black pepper (freshly ground)
• 400 ml beef broth
• 300 ml Guinness beer
• 40 g pearl barley
• 250 g waxy potatoes

Instructions

1. 1.

   Wash the meat, pat dry and cut into cubes. Peel and cube the onions. Peel the carrots and cut into sticks. Heat the oil in a wide pot, brown the meat in batches, then remove it from the pot.

2. 2.

   Sauté the onions and carrots in the drippings for 2-3 minutes. Return the meat to the pot, stir in the barley, season with salt and pepper, pour in the broth and beer, cover and simmer gently for about 45 minutes.

3. 3.

   Meanwhile, peel and dice the potatoes. Add them to the pot and cook for another ~45 minutes until tender. Season with salt and pepper. Serve on preheated plates, sprinkled with parsley.