Lamb and Barley Stew

By tammy1365

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)

Details

Adapted from google.com

Preparation

Step 1

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.