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Apple Cider Lamb and Barley Stew with Sage and Parsnips
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Dutch oven
  • Wooden spoon
  • Knife
  • Cutting board

Ingredients
  

  • 1.5 lbs boneless lamb shoulder, cut into 1-inch cubes
  • 3/4 cup pearl barley
  • 2 cups apple cider
  • 3 cups chicken broth
  • 3 medium parsnips, peeled and cut into 1/2-inch pieces
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp fresh sage, chopped
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium-high heat. Add the lamb cubes and brown them on all sides for about 6 minutes. Remove the lamb and set it aside.
  • Lower the heat to medium. Add the onion and cook until it softens, about 4 minutes. Stir in the garlic and cook for 1 minute more.
  • Pour in the apple cider and scrape the bottom of the pot to release any browned bits. Return the lamb to the pot along with the chicken broth, salt, and pepper.
  • Stir in the pearl barley and bring the mixture to a simmer. Cover and cook for 30 minutes, stirring once halfway through.
  • Add the parsnips and continue simmering, uncovered, for 25 minutes until the barley is tender and the parsnips are soft.
  • Stir in the chopped sage and cook for 2 minutes more. Taste and adjust salt if needed before serving.

Notes

If the stew thickens too much as it sits, add a splash of extra broth when reheating. Fresh sage works best here. Dried sage can turn bitter. Leftovers taste even better the next day after the flavors have settled.
Course: Soup
Cuisine: American
Equipment: Dutch oven, Wooden spoon, Knife, Cutting board