MMMM deep rich flavour from a very simple stew. This is the basic recipe, from here you can add your own embellishments.<br /><br />2 medium-sized onions, chopped<br />Oil, for frying<br />2 Tbsp (30 mL / 30g) butter<br />1 sprig thyme<br />1 Kg stewing lamb, cut into cubes (You could use beef… but why?)<br />7 carrots (500g), chopped<br />2 Tbsp (30 mL) pearl barley<br />1 (12-ounce/330ml) bottle Guinness<br />3 cups (750 mL) chicken stock<br />Salt & Pepper<br />1 bay leaf<br />12 -14 (700g) baby potatoes<br /><br />Method:<br />In a large heavy Dutch oven, fry the onions in oil and butter on medium-high heat until translucent. Add the thyme and stir. Add the lamb, then turn heat to high and brown. Add carrots, and pearl barley. Pour in the beer & chicken stock so that it just covers the meat and vegetables. Season with salt and pepper, add bay leaf and cover. Simmer on low heat for 2 -3 hours. Place potatoes on top of the stew, re-cover and cook for another 30 minutes until the potatoes are fork tender.
