Ballymoney Lamb and Guinness Stew

Tourah Lourah Lourah

3 Lb 1.5 Kg   Lamb, cubed
2 tbsp 30 ml   Flour
3   Potatoes, medium sized
3   Carrots, peeled and sliced
5   Celery Stalks
2 medium   Onions
3 cloves   Garlic
1 tbsp 15 ml   Rosemary
1 tbsp 15 ml   Thyme
1 tbsp 15 ml   Parsley
3 cups 750 ml   Lamb or Beef Stock
1.5 cup 375 ml   Guinness Stout
1 cup 250 ml   Barley
1 tsp 5 ml   Black Pepper
1 tbsp 15 ml   Oil
1. Toss the cubed lamb in a little flour, a sprinkle of salt and some pepper. Heat a tablespoon of oil in a large, heavy bottomed cooking pot over medium heat. Add the lamb and cook for a couple minutes until slightly browned. Remove the lamb, and set aside.

2. Peel and cube the potatoes and carrots, and cube the onions and celery. Add to the pot along with the minced garlic. Stir in the guinness, and stir to deglaze the pot. Add in the barley, the lamb cubes and lamb or beef stock. Stir everything around and bring to a slight boil.

3. Once the stew is boiling, reduce heat to low and let simmer for 2 ish hours. Season with a little more pepper, and stir in the torn parsley, rosemary, and thyme. Serve with soda bread.