Lamb Stew with Guinness and Barley by Dad Cooks Dinner

– 1 tablespoon vegetable oil
– 3 pounds lamb shoulder round bone chops, trimmed of fat and bone, cut into 1 inch pieces (Buy the thickest chops available; 3/4 inch or thicker is best)
– 3 teaspoons kosher salt
– 1 teaspoon fresh ground black pepper
– 1 tablespoon vegetable oil
– 2 large onions, peeled and sliced thin
– 1/2 tsp Diamond Crystal kosher salt
– 1/4 cup flour
– 1 cup Guinness (or other dark beer, or water)
– 1/2 cup barley
– 1 teaspoon dried thyme
– 1 bay leaf
– 2 cups water (or homemade chicken broth, if you have it)
– 1/2 pound carrots, peeled and cut into 3 inch lengths (thicker is better)
– 1 tablespoon kosher salt
– 2 teaspoon sminced parsley

Prep Time: 15 min
Cook Time: 1 hour
Total Time: 1 hour 15 min