Ballymaloe Irish Stew
Another classic one-pot dish. The recipe varies from region to region—in Cork, carrots are a quintessential addition, not so in parts of Ulster. Pearl barley is another favorite option, originally added to bulk up the stew. You’ll need to add extra stock (1 1/4 to 2 1/2 cups) if you include it, as it guzzles liquid, but it becomes deliciously plump and flavorful.
Serves 4 to 6
- 3 pounds center-cut lamb leg steaks, no less than 1 inch thick
- 8 medium or 12 pearl onions, peeled
- 12 baby carrots, peeled and cut into large chunks
- 1 to 2 tablespoons dry pearl barley (optional)
- Sea salt and freshly ground black pepper
- 3 1/2 to 4 1/4 cups homemade lamb stock or water
- 8 to 12 large potatoes, or more if desired, peeled
- 1 thyme sprig
- 1 tablespoon roux (see below—optional)
- 1 tablespoon freshly chopped parsley
- 1 tablespoon freshly chopped chives
For the roux:
