Lamb and Barley Stew

Lamb and Barley Stew

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • teaspoons salt, divided

  • ½

    teaspoon freshly ground pepper, divided

  • 1

    pound boneless leg of lamb, trimmed and cut into ½-inch cubes

  • 2

    teaspoons vegetable oil

  • 2

    portabella mushroom caps (7 oz.), diced

  • 1

    tablespoon minced garlic

  • ¼

    cup water

  • ¼

    cup red wine

  • 1

    can (14½ oz.) beef broth plus enough water to equal 4 cups

  • 1

    cup pearl barley

  • 1

    carrot, finely diced

  • ¼

    teaspoon thyme

  • 1

    bay leaf

  • 1

    container (10 oz.) fresh pearl onions, peeled

  • 1

    bunch Swiss chard, stems trimmed and leaves finely chopped (3 cups)

Directions

Combine 1/2 teaspoon salt and 1/4 teaspoon pepper in cup. Sprinkle over lamb. Heat oil over medium-high heat in large Dutch oven 1 minute. Add half the lamb cubes and cook 4 to 5 minutes, until browned on all sides. Transfer with slotted spoon to bowl. Repeat process with remaining lamb. Add mushrooms, garlic and water to Dutch oven; bring to boil and cook, scraping up browned bits, 2 to 3 minutes. Stir in wine and cook until liquid is reduced by half. Add lamb, broth mixture, barley, carrot, remaining 1 teaspoon salt and 1/4 teaspoon pepper, thyme and bay leaf. Cover and bring to boil; reduce heat to low. Simmer 1 hour, until barley is tender. Meanwhile, bring 1 1/2 quarts water to boil in medium saucepan. Add onions and cook 4 to 5 minutes, until tender; drain. Remove bay leaf from stew and discard; stir in Swiss chard and onions. Cook 5 minutes until chard wilts. Makes 6 servings.


Nutrition

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