Reporting Fran Lane
Pull up a stool, down your pint, and devour hearty Irish pub grub…right at home! One of Sligo’s oldest pubs, Hargadon’s, on O’Connell Street, adds barley to its stew to create a very rich, thick dish. This simple, delicious thick stew is a true taste of Ireland and is a great way to celebrate St. Patrick’s Day. I got this recipe from The Irish Pub Cookbook by Margaret M. Johnson. Enjoy. Tom~
2 pounds boneless lamb shoulder, cut into 1-inch pieces / 2 cups barley / 4 large carrots, peeled and thickly sliced / 3 onions, sliced / 2 parsnips, peeled and sliced / 5 potatoes, peeled and thickly sliced / Salt and freshly ground pepper to taste / Minced fresh flat-leaf parsley for garnish
In a stockpot or large saucepan over medium heat, combine the lamb with enough water to cover. Bring to a boil and skim off any foam that rises to the top. Add the barley, reduce the heat to medium-low, and cook, covered, for 30 minutes, or until the meat is half tender. Stir in the carrots, celery, onion, parsnips, and potatoes, and season with salt and pepper. Cook for 1 1/2 to 2 hours, or until the meat and vegetables are tender and the stew is thickened.
To serve, ladle the stew into shallow bowls, sprinkle with parsley and enjoy.