Ingredients
1 leg of lamb, diced or 2 lbs diced lamb meat
2lbs potatoes, cubed large
2lb pearl onions
2lb baby carrots
Water
12 oz. dark beer (ale, porter, stout, alt, etc.)
kosher salt
fresh ground pepper
thyme
2 cups dry pearl barley
Preparation
Season the lamb with salt and pepper. SEAR the lamb over a flat grill or in a large frying pan. Do not over cook, save any drippings. Pour beer into stock pot pot and bring to a simmer. Add seared lamb and any drippings. Add water just till lamb is covered. Simmer for about and hour. Add carrots, simmer an hour, Add potatoes, simmer an hour, add onions simmer and hour. Add 1 TBS fresh or dry thyme and pearl barley. Cook until the barley “pops” and the stew begins to thicken.
P.S.: There’s a couple secret ingredients that I’m not sharing, but this will still be awesome!
