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Creamy Wild Mushroom Lamb Barley Stew with Thyme
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Dutch Oven
  • Knife
  • Cutting Board

Ingredients
  

  • 1 lb lamb stew meat, cut into 1-inch cubes
  • 1 cup pearl barley
  • 8 oz mixed wild mushrooms, sliced
  • 2 tbsp fresh thyme leaves
  • 1 medium onion, diced
  • 2 carrots, diced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup heavy cream
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium heat. Add the lamb cubes and brown them on all sides, about 6 minutes total. Remove the lamb and set it aside.
  • Add the onion, carrots, and garlic to the pot. Cook until the onion softens, about 4 minutes.
  • Stir in the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
  • Return the lamb to the pot. Add the barley, beef broth, thyme leaves, salt, and pepper. Bring the mixture to a boil.
  • Reduce the heat to low, cover, and simmer for 45 minutes until the barley is tender and the lamb is cooked through.
  • Remove the pot from the heat. Slowly stir in the heavy cream until the stew turns creamy and smooth.

Notes

Use a mix of cremini and shiitake mushrooms for deeper flavor. If the stew thickens too much after adding the cream, thin it with a splash of warm broth. Leftovers reheat well on the stovetop over low heat with a little extra broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Dutch Oven, Knife, Cutting Board