Colin Quinns Irish Lamb Stew

Ingredients

• 2 tablespoons olive oil
• 2 medium onions, chopped
• 3 pounds boneless lamb shoulder, cut into 1-inch cubes
• 2 teaspoons fresh thyme
• Coarse salt and freshly ground pepper
• 6 medium russet potatoes, peeled
• 3 cups homemade or store-bought low-sodium chicken stock
• 1/2 teaspoon Homemade Vegan Worcestershire Sauce
• 8 medium carrots, sliced on the bias into 1-inch pieces
• 1/4 cup pearl barley
• 1/4 cup heavy cream
• Chopped fresh flat-leaf parsley, for serving

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