Lamb and Barley Stew

Photo by Tammy L.
Adapted from google.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from google.com

Ingredients

  • 1 1/2 1 1/2

    1/2 teaspoons salt, divided

  • 1/2 1/2

    1/2 teaspoon freshly ground pepper, divided

  • 1 1 1/2-inch

    pound boneless leg of lamb, trimmed and cut into 1/2-inch cubes

  • 2 2

    2 teaspoons vegetable oil

  • 2 2

    2 portabella mushroom caps (7 oz.), diced

  • 1 1

    1 tablespoon minced garlic

  • 1/4 1/4

    1/4 cup water

  • 1/4 1/4

    1/4 cup red wine

  • 1 1 1/2 to 4

    1/2 oz.) beef broth plus enough water to equal 4 cups

  • 1 1

    1 cup pearl barley

  • 1 1

    1 carrot, finely diced

  • 1/4 1/4

    1/4 teaspoon thyme

  • 1 1

    1 bay leaf

  • 1 1

    1 container (10 oz.) fresh pearl onions, peeled

  • 1 1

    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.

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