This recipe is only slightly different from my Irish Stew recipe that can be found in the “cast iron cookery” catagory. This a little thinner consistency and some has barley and cabbage added.
- 2 tablespoons Extra Virgin Olive Oil (EVOO)
- 2 and 2 1/2 pounds of Lamb, can use meaty neck bones, short ribs or shoulder meat, cubed
- 6 cups Water
- 4 cups (32 ozs) low sodium Beef Broth or home-made
- 1/2 small head of Red Cabbage, cored and chopped
- 2 medium Carrots, peeled and shredded
- 1 large Onion, large chopped
- 1 medium Parsnip, peeled and diced
- 2/3 cup Barley
- 2 tablespoons of dried Thyme or 4 sprigs of fresh
- 2 Whole Bay Leaves
- Pinch of ground Allspice
Heat EVOO in a large cast iron Dutch Oven with a lid. Using medium high heat add the lamb. If you are using short ribs or cubed meat be certain to dry the meat. It will brown better if the meat is dry. Saute meat until dark brown, about 10 to 12 minutes. Add the water and deglaze the pot. Scraping any brown bits from the bottom or sides. This gives a great flavor. The mix will hiss when the cool water hits the hot pot. This is normal and good. It means that the brown bits are softening and mixing into the water.
Add the remaining ingredients. Bring to boil for 1 minute. Reduce heat to medium low and simmer for about 1 hour 45 minutes or until veggies and barley are tender and the soup is slightly thick. Remove any bones. The meat should fall off the bone. Ladle into bowls and serve with Irish Soda, Irish Brown or any crusty bread with creamy butter. So good. Enjoy!