While I love Corned Beef, it does not always love me – so this is my Saint Patrick’s Day dinner. The lamb chunks and carrots are meltingly tender and the gravy is so flavorful and makes the whole stew easy to eat. I use a bit of barley as a thickener instead of flour or cornstarch. Try this even if you are not Irish! You can substitute a bottle Guinness Draught beer for part of the chicken broth if you really want to be Irish for a day.

Serves 6

2 teaspoons olive oil
1 ½ pounds cubed lamb for stew
1 large sweet onion, diced
4 garlic cloves, sliced
6 cups chicken broth
1 tablespoon fresh thyme leaves or ½ teaspoon dried thyme
2 bay leaves
3 tablespoons pearl barley
Kosher salt and freshly ground black pepper
6 medium carrots cut lengthwise into 2 inch pieces
12 fingerling potatoes

Brown lamb in oil in a heavy covered pot or Dutch oven; add the onions and garlic and sauté until softened; stir in broth, thyme, bay leaves, barley, 1 teaspoon salt, and ½ teaspoon pepper. Cover, lower heat, and simmer for 60 minutes. Add carrots and potatoes, and simmer covered for an additional 60 minutes or until meat is very tender and gravy is thickened. Adjust seasonings before serving, if needed.

Cal 196; Fat 7g; carbs 13g; Protein 20g