1. In a large pot add the 3-4 T. of oil or butter and turn to medium-high heat. 2. Add all the vegetables (besides the tomatoes), season with salt and pepper and cook a few minutes until they begin to soften. 3. Add the lamb and cook until the outside is browned. 4. In a nonstick skillet melt the 1/4 cup of butter over medium-low heat and add the flour. Cook a few minutes until the mixture gets a little color, no more than 4 minutes. There, you just made a roux. Easy. 5. Add the roux to the pot along with the tomatoes, stock and beer. Stir to combine and bring to a boil. 6. Turn down to a simmer and cook for 2 hours. 7. Add the barley and herbs and cook for another 20 minutes or until the barley is cooked to your liking. Taste and adjust the seasonings. Bon Appetito. ---------------------------------------------------------------------------
Nutrition
Ingredients
