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Hearty Lamb and Barley Stew with Carrots and Thyme
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1.5 pounds lamb stew meat, cubed
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 medium carrots, sliced
  • 1 cup pearl barley, rinsed
  • 6 cups beef broth
  • 2 tablespoons fresh thyme leaves
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot 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 diced onion and minced garlic to the pot. Cook for 3 minutes until the onion softens.
  • Return the lamb to the pot. Stir in the sliced carrots, rinsed barley, beef broth, thyme leaves, salt, and pepper.
  • Bring the mixture to a boil, then reduce to a low simmer. Cover the pot and cook for 60 minutes, stirring occasionally, until the barley is tender and the lamb is soft.
  • Taste and adjust salt and pepper if needed before serving.

Notes

If the stew thickens too much while sitting, add a splash of broth when reheating to loosen it. Fresh thyme works best when stirred in during the simmer rather than as a garnish. Leftovers keep well in the fridge for three days and taste even better the next day as the flavors settle.
Course: Main Course
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife