Colin Quinns Irish Lamb Stew
Ingredients
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 3 pounds boneless lamb shoulder, cut into 1-inch cubes
- 2 teaspoons fresh thyme
- Coarse salt and freshly ground pepper
- 6 medium russet potatoes, peeled
- 3 cups homemade or store-bought low-sodium chicken stock
- 1/2 teaspoon Homemade Vegan Worcestershire Sauce
- 8 medium carrots, sliced on the bias into 1-inch pieces
- 1/4 cup pearl barley
- 1/4 cup heavy cream
- Chopped fresh flat-leaf parsley, for serving
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