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Lamb, Rosemary, and Barley Stew with Cheddar Dumplings
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Course Main Course
Cuisine British
Servings 4 people

Equipment

  • Large pot
  • Mixing bowl

Ingredients
  

  • 1 pound lamb stew meat, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 carrots, peeled and sliced
  • 3 garlic cloves, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 cup pearl barley
  • 4 cups beef broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup all-purpose flour
  • 1/2 cup shredded cheddar cheese
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 2 tablespoons butter, melted

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the lamb and cook until browned on all sides, about 6 minutes. Remove the lamb and set it aside.
  • Add the onion and carrots to the same pot. Cook until the onion softens, about 5 minutes. Stir in the garlic and rosemary and cook for 1 minute more.
  • Return the lamb to the pot. Add the barley, beef broth, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45 minutes.
  • While the stew simmers, prepare the dumplings. In a bowl, mix the flour, cheddar cheese, and baking powder. Stir in the milk and melted butter until a soft dough forms.
  • Drop spoonfuls of the dumpling dough onto the surface of the simmering stew. Cover the pot and cook for 15 minutes without lifting the lid. The dumplings should puff up and cook through.

Notes

Let the stew rest for 5 minutes after cooking so the barley can absorb a bit more broth. If the dumplings seem too dense, check that the lid stayed on tightly during the final step. Leftovers keep well in the fridge for two days and reheat gently on the stove with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: British
Equipment: Large pot, Mixing bowl