MMMM deep rich flavour from a very simple Irish lamb stew. This is the basic recipe, from here you can add your own embellishments.Ingredients2 medium-sized onions, choppedOil, for frying2 Tbsp (30 mL / 30g) butter1 sprig thyme1 Kg stewing lamb, cut into cubes (You could use beef... but why?)7 carrots (500g), chopped2 Tbsp (30 mL) pearl barley1 (12-ounce/330ml) bottle Guinness3 cups (750 mL) chicken stockSalt & Pepper1 bay leaf12 -14 (700g) baby potatoesMethod: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. #GlenAndFriendsCooking #LeGourmetTV #IrishStew- Le Gourmet TV is all about food, cooking, recipes, cocktails, and more.Subscribe to our channel: http://www.youtube.com/subscription_center?add_user=legourmettvWebsite: http://www.legourmet.tvTwitter: https://twitter.com/LeGourmetTVFB: https://www.facebook.com/legourmettvInsta: http://instagram.com/legourmettvMaking Hong Kong Egg Tarts: http://youtu.be/gUdoYeG9kUA?list=UUsU15yvILBmnHPeAf4SFVaQ-~-~~-~~~-~~-~-Please watch: "