Hearty Irish Lamb Stew: Just Like Gran Used to Make

Ingredients

• 2 lbs (900g) boneless lamb shoulder, cut into 1-inch cubes
• 2 tablespoons (30ml) olive oil
• 1 large onion, chopped (about 1 cup)
• 2 carrots, peeled and chopped (about 1 cup)
• 2 celery stalks, chopped (about 1 cup)
• 2 cloves garlic, minced (about 2 teaspoons)
• 1 tablespoon (15ml) tomato paste
• 1/2 teaspoon (2.5ml) dried thyme
• 1/4 teaspoon (1.25ml) dried rosemary
• 1 teaspoon (5ml) salt
• 1/2 teaspoon (2.5ml) black pepper
• 4 cups (950ml) beef broth (low sodium)
• 1 cup (240ml) Guinness stout (optional, adds depth of flavour)
• 2 bay leaves
• 2 lbs (900g) potatoes, peeled and quartered (Yukon Gold or Russet work well)
• 1 lb (450g) parsnips, peeled and chopped (optional, but adds sweetness)
• 1/2 cup (115g) pearl barley (rinsed)
• 1/4 cup (15g) fresh parsley, chopped (for garnish)