Otoro'S Irish Lamb Stew - cooking recipe

Ingredients

kosher salt
black pepper
3 -4 tablespoons olive oil or 3 -4 tablespoons butter
3 leeks, white part only, chopped
3 carrots, chopped
5 -6 button mushrooms, sliced
4 -5 white potatoes, peeled and chopped
2 stalks celery, chopped
1 1/2 lbs lamb, cut into bite sized pieces
1/4 cup unsalted butter
1/4 cup flour
1 (14 1/2 ounce) can diced tomatoes
1 gallon lamb stock or 1 gallon beef stock
1 (14 ounce) can Guinness draught
3/4 cup barley
1 teaspoon parsley
1 teaspoon thyme
1 teaspoon marjoram (optional)

Preparation

In a large pot add the 3-4 T. of oil or butter and turn to medium-high heat.
Add all the vegetables (besides the tomatoes), season with salt and pepper and cook a few minutes until they begin to soften.
Add the lamb and cook until the outside is browned.
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.
Add the roux to the pot along with the tomatoes, stock and beer. Stir to combine and bring to a boil.
Turn down to a simmer and cook for 2 hours.
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.