Ingredients

1 pound Lamb

5 Potatoes

4 large Carrots

2 tablespoons Barley

1 Parsnip

1 can Beef broth

1 can Chicken Broth

1 Onion

4 sprigs Thyme

1 Bay Leaf

1 tablespoon Butter

2 tablespoons Grapeseed Oil

2 tablespoons Olive Oil

Preparation

  1. Cut lamb into half inch cubes. Pat dry, season with salt and pepper.

  2. heat grape seed oil and brown lamb. Set aside for later.

  3. Add butter and olive oil, sauté onion for 2 minutes. Add bay leaf, thyme, chopped carrots and parsnip, and barley. Sauté for another 5 minutes or so.

  4. Add beef and chicken broth, bring to a simmer. Add potatoes.

  5. Place Dutch oven into 350 oven for 1 hour.

  6. Take about a half a potato out and place it in a container with about a half cup of water. Use immersion blender to purée. Stir back in stew and serve with hearty toasted bread and butter.