Lamb and Barley Stew

STORY

After the last big snow storm, I wanted nothing more than to have a hearty, healthy bowl of stew, and once I tried this recipe, I got a special surprise: a stew with so much flavor, it will become a new winter staple. I suspect it will become one for you, too.

This recipe is adapted from The World Encyclopedia of Meat, Game, and Poultry and makes about 2 – 4 servings (depending on the size of your appetite). It requires lamb stock (I’ve written up my recipe for it), and I highly recommend that you make the stock and not substitute store bought or beef or chicken stock. But there are rewards for the extra bit of work. It’s the most lovely lamb stew you’ve ever tasted, and it freezes beautifully, so you can make it ahead and keep it for up to four months.

RECIPE

• Prep Time: 15 minutes
• Cook Time: ~1 1/2 hr
• Total Time: ~1 hr 45 minutes

TOOLS

• dutch oven, or a large 3-quart sauce pan with a lid
• 2 plates
• draining spoon
• wooden spoon

INGREDIENTS

2 tbsp olive oil
1/2 large onion, roughly chopped
1 cloves of garlic, chopped
1 celery stalks, chopped
1/2 cup of baby carrots
3/4 – 1 lb of lamb stew meat (with bone)
1/4 cup of flour
1/2 tsp of salt
1/4 tsp of fresh ground pepper
2 3/4 cups lamb stock
1/4  cup of pearl barley
1/2 cup baby turnips or chopped turnips (optional)
1 tbsp of fresh marjoram, chopped (optional)

METHOD

1. Pour 2 tbsp of olive oil into a dutch oven or a large sauce pan and heat over medium-high heat.
2. Once oil is hot add onion, celery and carrots to that pan and sauté until onions are translucent.
3. While vegetables are cooking, pour flour, salt and pepper onto a plate, mix and then dredge lamb through flour.
4. Add garlic to the pan and cook for about 1 minute.
5. Once garlic is cooked, remove vegetables from the pan, and rest vegetables aside on a plate.
6. Add lamb to the pan and cook until the meat is browned (cook in batches if necessary).
7. When the meat is browned, return the meat and vegetables to the pan.
8. Add 2 3/4 cups of lamb stock and 1/4 cup of pearl barley.
9. Cover and bring it to a boil, then reduce to simmer (keep stew covered).
10. Cook for ~45 minutes – 1 hour until barley is tender.
11. Add turnips and cook for an additional 15 minutes and add remaining 1/4 cup of lamb stock.
12. Add additional salt and pepper to taste (if necessary), and serve with a garnish of fresh chopped marjoram and warm crusty bread.

Photo Credit: Sean