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Slow Cooker Root Vegetable Lamb Stew with Barley
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1 1/2 pounds lamb stew meat, cut into chunks
  • 3 carrots, sliced
  • 2 parsnips, sliced
  • 1 large turnip, cubed
  • 2 medium potatoes, cubed
  • 1 onion, chopped
  • 4 cups beef broth
  • 1/2 cup pearl barley
  • 2 garlic cloves, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste

Instructions
 

  • Add the lamb stew meat to the slow cooker.
  • Place the carrots, parsnips, turnip, potatoes, onion, and garlic on top of the meat.
  • Pour in the beef broth and add the pearl barley, rosemary, thyme, salt, and black pepper.
  • Stir everything together until the ingredients are evenly combined.
  • Cover and cook on low for 8 hours, until the lamb is fork-tender and the vegetables are soft.
  • Give the stew a final stir before serving.

Notes

The barley will soak up some of the broth as it cooks, so add an extra splash of warm broth when reheating if the stew thickens too much in the fridge. Prep the root vegetables the night before and store them in a covered bowl to make morning assembly even faster.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife