Irish Stew

Preheat oven to 325 degrees.

Heat in a Dutch oven over medium heat:

2 Tbsp. vegetable oil or unsalted butter.

Add 2 medium chopped onions and cook without browning, until softened.

Stir in: 3 lbs boneless lamb stew meat, cut into 1-inch cubes or 3 lbs lamb shoulder chops.

2 tsp fresh thyme leaves or 3/4 tsp dried.

Salt and ground black pepper to taste.

Mix in: 2 medium boiling potatoes, peeled and sliced.

3 cups chicken stock or water.

1/2 tsp Worcestershire sauce.

Add: 4 medium potatoes, peeled and halved.

Cover tightly and bake for 1 hour.

Remove from the oven and add, stirring:

8 medium carrots, peeled and cut diagonally into 1/2 inch slices.

1/4 cup pearl barley.

1/4 cup heavy cream.

Cover and return to the oven.

Bake until the meat is fork-tender and barley is softened. 45 to 60 minutes more.

Season with salt and ground pepper to taste.

Serve sprinkled with chopped fresh parsley.

Enjoy!