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I've been perfecting this lamb and barley stew for years, and it's become my go-to comfort food. Rich, hearty, and packed with flavor, this stew never fails to warm me up on chilly evenings. Tender chunks of lamb meld beautifully with chewy barley and vegetables, creating a satisfying meal that's both rustic and elegant. Best part? It's deceptively simple to make. Just toss everything in a pot and let it simmer away. Trust me, your kitchen will smell amazing, and you'll be counting down minutes until dinner.
Ingredients for Lamb and Barley Stew
- Lamb shoulder: Tender and flavorful meat that adds richness and depth to the stew, creating a hearty and satisfying dish.
- Pearl barley: Adds a nutty flavor and chewy texture, thickening the stew and providing a good source of fiber.
- Carrots: Sweetness and color to the stew, while adding a subtle earthy flavor and essential vitamins and minerals.
- Celery stalks: Aromatic element that enhances the overall flavor profile of the stew, providing a refreshing and herbaceous note.
- Onion: Adds a savory sweetness to the stew, creating a flavorful base and enhancing the depth of the dish.
- Garlic: Infuses the stew with a pungent and aromatic flavor, adding complexity and depth to the overall taste.
- Tomato paste: Concentrated umami flavor that enriches the stew, adding depth and a touch of acidity to balance the richness.
- Beef broth: Rich and savory base that enhances the meaty flavor of the lamb, creating a robust and comforting stew.
- Water: Essential for cooking the barley and lamb, helps to create a flavorful broth and achieve the desired consistency.
Read more: Lamb Barley Stew Recipe
Kitchen Tools Required
- Large pot: Essential for cooking the stew with enough space to accommodate all ingredients.
- Chef's knife: Needed to cube the lamb shoulder and chop vegetables for the stew.
Lamb And Barley Stew Recipe
Equipment
- Large pot
- Wooden Spoon
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 kg Lamb shoulder, cubed
- 1 cup Pearl barley
- 2 Carrots, chopped
- 2 Celery stalks, chopped
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 1 tbsp Tomato paste
- 4 cups Beef broth
- 2 cups Water
- 2 tsp Salt to taste
- 1 tsp Black pepper to taste
- 2 tbsp Olive oil
Read more: Barley Burger Stew Recipe
Instructions:
- 1. Heat the olive oil in a large pot over medium heat.
- 2. Add the lamb and brown on all sides. Remove and set aside.
- 3. In the same pot, add the onion, carrots, and celery. Cook until softened.
- 4. Add the garlic and tomato paste, cook for another minute.
- 5. Return the lamb to the pot. Add the barley, beef broth, water, salt, and pepper.
- 6. Bring to a boil, then reduce heat and simmer for 2 hours, or until lamb and barley are tender.
Notes:
Nutrition value:
Keywords:
Read more: French Lamb Stew
Preparing Lamb and Barley Stew in Advance
Make Ahead Instructions
- Prepare the stew as directed, let it cool, then refrigerate in an airtight container for up to 3 days.
- Reheat on the stove, adding a bit of water or broth if needed.
Freezing Instructions
- Cool the stew completely before transferring to a freezer-safe container.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stove.
Adding a splash of red wine vinegar to the lamb and barley stew just before serving can enhance the flavors and add a subtle tangy kick to the dish.
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