Irish Lamb Stew - CSA|365

Name: Irish Lamb Stew - CSA|365
Ingredients: 3 pounds of boneless lamb stew meat (I used 2 pounds trimmed of fat and bones, which I theb set aside); 2 tablespoons butter or olive oil; 1 teaspoon dried thyme (3 times as much if you have it fresh); 3 small onions, slivered; 6 medium potatoes, all peeled, 4 halved, 2 sliced; 4 giant carrots, or more if smaller (about 2 cups 1/4 inch sliced); 1/4 cup pearl barley (I used Four Star Farms Hull-less version); 1/4 cup heavy cream (I used High Lawn Farms ); 3 cups chicken stock or water (I used stock); Preheat the oven to 325, Melt butter or warm oil in a dutch oven on the stovetop. Add onion and cook gently until the onion is softened but not browned.; After an hour, add your carrots and cream to the stew, along with barley (if you haven’t already).Cook for another 45-60 minutes until the barley is ready. Salt and pepper to taste.

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Irish Lamb Stew with butter, cream, and thyme from The Joy of Cooking. Enjoy a hearty meal using fresh CSA ingredients!

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Ingredients

3 pounds of boneless lamb stew meat (I used 2 pounds trimmed of fat and bones, which I theb set aside)
2 tablespoons butter or olive oil
1 teaspoon dried thyme (3 times as much if you have it fresh)
3 small onions, slivered
6 medium potatoes, all peeled, 4 halved, 2 sliced
4 giant carrots, or more if smaller (about 2 cups 1/4 inch sliced)
1/4 cup pearl barley (I used Four Star Farms Hull-less version)
1/4 cup heavy cream (I used High Lawn Farms )
3 cups chicken stock or water (I used stock)
Preheat the oven to 325, Melt butter or warm oil in a dutch oven on the stovetop. Add onion and cook gently until the onion is softened but not browned.
After an hour, add your carrots and cream to the stew, along with barley (if you haven’t already).Cook for another 45-60 minutes until the barley is ready. Salt and pepper to taste.