Ingredients:
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Directions:
In a stockpot or Dutch Oven, 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; 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 serve with Hargadon's Brown Soda Bread. |
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