Traditional Irish Lamb Stew with Root Vegetables and Pearl Barley

Pat the lamb cubes dry with paper towels. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches until nicely seared on all sides, about 5-7 minutes per batch. Remove the lamb and set aside.

Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.

Return the browned lamb to the pot. Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Add the rinsed pearl barley, dried thyme, salt, and black pepper. Bring the mixture to a simmer.

Reduce the heat to low, cover the pot, and let it simmer for 90 minutes, stirring occasionally, until the lamb is tender.

Add the carrots, parsnips, and potatoes to the pot. Stir well, cover, and continue to simmer for another 45-60 minutes, or until the vegetables are fork-tender and the barley is fully cooked and has thickened the stew. Adjust seasoning if needed.

Serve hot, garnished with fresh parsley if desired.