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Darina Allen's Ballymaloe Irish Stew
Ingredients
  • 3 pounds center-cut lamb leg steaks, no less than  1 inch thick
  • 8 medium or 12 pearl onions, peeled
  • 12 baby carrots, peeled and cut into large chunks
  • 1 to 2 tablespoons dry pearl barley (optional)
  • Sea salt and freshly ground black pepper
  • 3 ½ to 4 ¼ cups homemade lamb stock or water
  • 8 to 12 large potatoes, or more if desired, peeled
  • 1 thyme sprig
  • 1 tablespoon roux (see below-optional)
  • 1 tablespoon freshly chopped parsley
  • 1 tablespoon freshly chopped chives
  • subheading: For the roux:
  • ½ cup (1 stick) salted butter
  • ¾  cup plus 2 tablespoons all-purpose flour, or ⅓  cup cornstarch and ⅓  cup rice flour for a gluten-free roux
Steps
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