Rustic Lamb Stew with Pearl Barley and Winter Vegetables
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1 1/2 pounds lamb stew meat, cut into chunks
- 3/4 cup pearl barley
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 carrots, peeled and sliced
- 2 parsnips, peeled and sliced
- 2 potatoes, peeled and cubed
- 4 cups beef or lamb broth
- 2 bay leaves
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the lamb chunks and cook until browned on all sides.
- Add the diced onion to the pot and cook until it softens.
- Stir in the sliced carrots, parsnips, and cubed potatoes.
- Add the pearl barley, broth, bay leaves, and thyme leaves. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for about 1 hour and 15 minutes until the lamb is tender and the barley is cooked.
- Season with salt and black pepper to taste. Remove the bay leaves before serving.
- Sprinkle the chopped parsley over each bowl.
Notes
Check the stew near the end of cooking and add a splash more broth if the barley has absorbed too much liquid. Leftovers reheat well on the stove with a little extra broth to loosen the texture. You can swap one parsnip for an extra carrot if that is what you have on hand.
Course: Main Course
Cuisine: Irish
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Cuisine: Irish
Equipment: Large pot, Wooden spoon, Knife, Cutting board