Barley Free Irish Lamb Stew
This hearty, soul-warming stew is built around tender bone-in lamb that slow-simmers until it practically falls apart, surrounded by sweet potato, parsnips, turnips, and carrots in a deeply savory bone broth. The combination of fresh thyme, rosemary, turmeric, and ginger gives the broth a warmth and complexity that tastes like it took far more effort than it actually did. Traditional versions of this dish sometimes sneak in grains or thickeners that can be a real problem for anyone avoiding barley, but this recipe relies entirely on root vegetables and collagen-rich broth to create that thick, satisfying consistency. Searing the lamb in batches before braising is the move that makes all the difference — those deeply browned surfaces add a richness to the pot that no shortcut can replicate. A splash of apple cider vinegar brightens the whole thing and keeps the flavors from feeling heavy, even after an hour and a half on the stove. Ladle it into a wide bowl, scatter over some fresh parsley, and you have a proper cold-weather meal that needs absolutely nothing else alongside it.
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Learn more →Ingredients
4 servings
- 2 lb bone-in lamb shoulder or neck, cut into 2-inch pieces
- 1 tsp fine sea salt, plus more to taste
- 2 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, minced
- 3 medium carrots, cut into 1-inch pieces
- 2 medium parsnips, cut into 1-inch pieces
- 2 medium turnips, peeled and cut into 1-inch cubes
- 2 cups sweet potato, peeled and cut into 1-inch cubes
- 4 cups bone broth (homemade or aip-compliant brand)
- 1 tbsp apple cider vinegar
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the lamb pieces thoroughly dry with paper towels and season all over with 1 tsp salt.
- 2
Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the lamb and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two surfaces. Transfer the seared pieces to a plate and set aside.
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