Hearty, Meaty, Goodness

Any sort of stew should be wonderfully rich, fragrant, and filling. Lamb stew fits all of these categories nicely while also feeling luxurious. At least in the US lamb while not inaccessible isn’t exactly a common choice for protein, but I love the taste! For this recipe I use lamb loins with the bone in because they get real soft and tender and add a lot of flavor as the stew cooks. You could dice them up and separate the bones if you wanted to spread the meat out more. I just love finding the big chunks with meat still on the bone so that’s why I cook it like this!

Everything but the Kitchen Sink

Stews are like curry’s and fried rice for me, in that I typically toss in all my leftover veggies so they don’t go to waste. You can follow exactly what I put in here or if you have different ingredients lying around then use those! Some parsnips could give a little earthy sweetness or a little broccoli would absorb the flavors quite nicely. You could even substitute beef if you don’t have lamb. This recipe is really a simple template for making any sort of stew.

Parley for Barley

Now this lamb stew is thick enough that you don’t necessarily need to serve it with barley or anything else if you don’t want to. I use barley because I love finding ways to add extra texture to dishes and because it soaks up and redistributes the stews flavors well. It also makes it go a little farther if you have a big family! Rice or noodles could be a fun replacement for the barley if you don’t have it or don’t want to use it.

Lamb and Barley Stew

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Recipe by Zach Wood Course: Dinner, Lamb, Recipe, Soup, Stew, Vegetables, VideoCuisine: American, Comfort Food

Servings

10

servings

Prep time

15

minutes

Cooking time

2

hours 

Ingredients

• 6 oz 6 Salt Pork

• 1-1/2 or 2 lbs 1-1/2 or 2 Lamb Loins with Bone in

• 1/3 Cup 1/3 Flour

• 1 TBSP 1 Salt

• 1 TBSP 1 Pepper

• 1 Whole 1 Yellow Onion

• 3 Whole 3 Carrots Peeled

• 2 Sticks 2 Celery

• 1 1 Jalapeno

• 1 lb 1 Potatoes

• 1 lb 1 Crimini and Portabello Mushrooms

• 5 Cloves 5 Garlic

• 2 Cups 2 Red Wine

• 1 TBSP 1 Tomato Paste

• 4 Cups 4 Beef Broth

• 2 2 Bay Leaves

• 1 TBSP 1 Thyme

• 2-3 Cups 2-3 Barley

• Fresh Fresh Parsely to garnish

• Bread to dip

Directions

• Salt and Pepper both sides of your lamb loins and then coat with flour
• Dice Onions, Carrots, Celery, Potatoes, Mushrooms, Jalapeno, Carrots and Garlic
• Heat Dutch Oven on medium high heat and add salt pork; cook until browned
• Remove salt pork leaving behind fat and place the lamb loins into it
• Cook 3 minutes on each side or until lightly browned
• Remove Lamb and add in the Onions and Garlic cook for 2 minutes
• Add in your red wine and stir then let the wine cook off for a few more minutes
• Add in Mushrooms and cook for another few minutes
• Add the lamb back in with the salt pork, tomato paste, thyme, and bay leaves
• Stir that together and add the remainder of the diced vegetables to the Dutch Oven
• Preheat Oven to 325
• Place the Dutch Oven in the Oven with the lid on and bake for an hour and thirty minutes or 2 hours if you want it to thicken even more
• Meanwhile you can cook your barley
• Remove from the oven and serve over top the barley with some parsley on top

Equipment

• Dutch Oven

Recipe Video

Notes

• You could use beef in place of the lamb easy enough just make sure that it’s a proper cut and preferably with bones in it to make the broth extra savory
• If you want to make it last longer or serve a larger group you could get away with adding some extra water or beef broth