Tuscan Lamb Barley Stew with White Beans and Rosemary
Equipment
- Dutch oven
- knife
- cutting board
Ingredients
- 1 pound lamb stew meat, cubed
- ¾ cup pearl barley
- 1 (15-ounce) can white beans, drained and rinsed
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups beef broth
- 1 (14-ounce) can diced tomatoes
- 2 sprigs fresh rosemary
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the lamb cubes and brown them on all sides, about 5 minutes total.
- Stir in the onion, carrots, and celery. Cook for 4 minutes until the vegetables begin to soften.
- Add the garlic and rosemary sprigs. Cook for 1 minute until the garlic smells fragrant.
- Pour in the beef broth and diced tomatoes. Stir in the pearl barley, then season with salt and black pepper.
- Bring the mixture to a boil, then reduce to a low simmer. Cover and cook for 45 minutes, stirring occasionally.
- Remove the rosemary sprigs. Stir in the white beans and simmer uncovered for 10 more minutes until the barley is tender and the stew has thickened.
- Taste and adjust salt and pepper before serving.
Notes
If the stew thickens too much while sitting, add a splash of broth when reheating. Fresh rosemary sprigs give the cleanest flavor, but you can strip the leaves and chop them if you prefer a stronger herb note throughout. Leftovers keep well in the fridge for up to three days and taste even better the next day.
Course: Main Course
Cuisine: Italian
Equipment: Dutch oven, knife, cutting board
Cuisine: Italian
Equipment: Dutch oven, knife, cutting board