The potatoes in this recipe are cut in two different ways because they serve different purposes. Those that are sliced break down during the long cooking and thicken the stew without the addition of flour. The halved potatoes cook to tender and add soft bite to the stew. As in a French blanquette, the meat is not browned.
Preheat the oven to 325┬░F.
Heat in a Dutch oven over medium heat:
2 tablespoons vegetable oil or unsalted butter
Add and cook without browning, until softened:
2 medium onions, chopped
Stir in:
3 pounds boneless lamb stew meat, cut into 1-inch cubes, or 3 pounds lamb shoulder chops
2 teaspoons fresh thyme leaves or 3/4 teaspoon dried thyme
Salt and ground black pepper to taste
Mix in:
2 medium boiling potatoes, peeled and sliced
3 cups chicken stock or water
1/2 teaspoon Worcestershire sauce
Add:
4 medium potatoes, peeled and halved
Cover tightly and bake for 1 hour. Remove from the oven and add, stirring:
8 medium carrots, peeled and cut diagonally into 1/2-inch slices
1/4 cup pearl barley
1/4 cup heavy cream
Cover and return to the oven. Bake until the meat is fork-tender and barley is softened, 45 to 60 minutes more.
