Go Back
Mediterranean Lamb Barley Stew with Tomatoes, Olives, and Oregano
Print Recipe Pin Recipe
Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Wooden Spoon

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into 1-inch cubes
  • 1 cup pearl barley
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 can (14 ounces) diced tomatoes
  • 1/2 cup kalamata olives, pitted and halved
  • 2 tablespoons fresh oregano, chopped
  • 4 cups beef broth
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large pot over medium-high heat. Add the lamb cubes and brown them on all sides, about 6 minutes total. Remove the lamb and set it aside.
  • Lower the heat to medium. Add the onion to the same pot and cook until it softens, about 4 minutes. Stir in the garlic and cook for 1 minute more.
  • Return the lamb to the pot. Add the barley, diced tomatoes with their juices, beef broth, salt, and pepper. Stir to combine.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally.
  • Stir in the kalamata olives and chopped oregano. Continue simmering uncovered for 10 more minutes until the barley is tender and the stew has thickened slightly.
  • Taste and adjust salt if needed before serving.

Notes

If the stew thickens too much while it sits, add a splash of broth when reheating. Dried oregano can replace the fresh version, but add it with the tomatoes so it has time to soften. Leftovers keep well in the fridge for three days and reheat gently on the stove without losing texture.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large Pot, Cutting Board, Wooden Spoon