Ballymaloe Irish Stew - Cooking by the Book

Ingredients

• 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)
• 3½ to 4¼ cups lamb stock or water (homemade stock appears on page 81 of Darina’s Comfort Food book)
• 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
• Sea salt and freshly ground black pepper