Clodagh McKenna: My mum's Irish stew with pearl barley

Name: Clodagh McKennas my mums irish stew with pearl barley
Yield: 4 servings

As a monthly staple in Clodagh's house growing up, this stew is like a big Irish hug.

Clodagh McKenna's mum's irish stew with pearl barley in a cast iron pot with someone dishing a portion into a bowl next to it

By Clodagh McKenna | Published - 21 Jan 2026

If you were to ask me to choose just one recipe as my last dish, it would be this. It’s a big Irish hug, based on a delicious stock made from a lamb bone with all the flavours of herbs and vegetables.

Pearl barley is an ancient grain that I absolutely love: it gets plump with all the juices from the casserole.

My mum made this for us at least once a month throughout my childhood, so when I taste it, I go right back to that warm loving place around the table, with my mum cooking for us all.

Serves

Ingredients

50g (1¾oz) butter
6 carrots, peeled and cut into chunks
4 onions, sliced
3 parsnips, or turnips, peeled and cut into chunks
6 medium waxy potatoes, peeled and cut into large chunks
8 lamb cutlets
120g (4¼oz) pearl barley
Leaves from 2 thyme sprigs
Sea salt flakes and freshly ground black pepper

For the stock

1 lamb bone
1 carrot, scrubbed and halved
1 onion, halved
1 bouquet garni

Method

First make the stock. Place all the ingredients in a saucepan and pour in 2.5 litres (4½ pints) of water. Bring to the boil and simmer for as long as possible to bring out the flavour; try to give it at least 2–3 hours. Strain through a sieve into a large bowl.
Preheat the oven to 150°C fan (340°F), Gas Mark 3½.
Place a flameproof casserole over a medium heat and melt the butter. Next add the carrots, season with salt and pepper and stir until they are a nice golden colour. Remove to a plate and repeat the process with the onions, then the parsnips or turnips, then the potatoes and finally the lamb cutlets.
Spoon all the vegetables, lamb and pearl barley back into the casserole, placing the potatoes on top. Add the thyme leaves and cover with the hot lamb stock. Cook in the oven for 1½ hours, then serve straight from the casserole.

Recipe from Clodagh’s Happy Cooking (Kyle Books), RRP: £25

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(Hero image credit: David Loftus)

Clodagh in a kitchen pouring a green smoothie into a glass

Written by: Clodagh McKenna

Clodagh McKenna is a chef, TV presenter, author of eight cookbooks, food columnist and runs her sustainable farm Broadspear, in Hampshire.

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