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Rustic French Lamb Barley Stew with Red Wine and Mushrooms
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Dutch oven
  • Cutting board
  • Knife
  • Wooden spoon

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into 1-inch chunks
  • 1 cup pearl barley
  • 8 ounces cremini mushrooms, sliced
  • 1 cup dry red wine
  • 4 cups beef broth
  • 1 large onion, diced
  • 2 carrots, sliced
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium-high heat. Add the lamb chunks and brown them on all sides for about 6 minutes. Remove the lamb and set it aside.
  • Add the onion, carrots, and garlic to the pot. Cook for 4 minutes until the onion softens.
  • Stir in the tomato paste and cook for 1 minute. Pour in the red wine and scrape the bottom of the pot to release any browned bits.
  • Return the lamb to the pot. Add the beef broth, thyme, bay leaves, salt, and pepper. Bring the mixture to a boil.
  • Reduce the heat to low, cover, and simmer for 45 minutes.
  • Stir in the pearl barley and sliced mushrooms. Cover again and simmer for 40 more minutes until the barley is tender and the lamb is soft.
  • Remove the bay leaves. Taste and adjust seasoning if needed. Sprinkle with fresh parsley before serving.

Notes

If the stew thickens too much while simmering, add a splash of extra broth to reach your preferred consistency. The red wine gives the broth a rich color, so choose one you would drink. Leftovers taste even better the next day after the flavors meld.
Course: Main Course
Cuisine: French
Equipment: Dutch oven, Cutting board, Knife, Wooden spoon