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Balsamic and Herb Lamb Stew with Root Vegetables and Barley
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into 1-inch pieces
  • 3 carrots, peeled and sliced
  • 2 parsnips, peeled and sliced
  • 2 medium potatoes, diced
  • 1/2 cup pearl barley
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1/4 cup balsamic vinegar
  • 4 cups beef broth
  • 2 teaspoons dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Place the lamb stew meat, diced onion, and minced garlic into the slow cooker.
  • Add the sliced carrots, sliced parsnips, diced potatoes, and pearl barley.
  • Pour in the beef broth and balsamic vinegar.
  • Sprinkle the dried rosemary, dried thyme, salt, and black pepper over the top.
  • Stir everything gently to combine the ingredients evenly.
  • Cover and cook on low for 8 hours until the lamb is fork-tender and the barley is soft.
  • Stir once more before serving to distribute the vegetables and barley.

Notes

If the barley absorbs too much liquid during cooking, stir in an extra half cup of warm broth right before serving. The stew reheats well the next day, and the flavors from the balsamic and herbs become more rounded after resting. Use parsnips that are firm rather than woody for the best texture.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Knife, Cutting Board