Pearl Barley And Lamb Stew

Name: Pearl Barley And Lamb Stew
Cuisine: British
Ingredients: 450 g diced lamb, I used shoulder meat; 3 chunky lamb bones; 6 garlic cloves, sliced; 3 small onions, roughly chopped; 1 parsnip, peeled and roughly chopped; 1 tomato, peeled and chopped; 3 carrots, peeled and roughly chopped; 2 sprigs rosemary; A few sprigs of thyme; 1 courgette, roughly sliced; to taste Salt; to taste Ground black pepper; 1 stock cube; 250 g white wine; 200 water, plus extra if needed; 100 g pearl barley; 1 squash, roughly chopped; 2 tablespoon rapeseed oil

Rae @LoveRae

I used a whole lamb shoulder which I diced into pieces. I also add in some lamb bones as they add such good flavour to a lamb stew. You can buy just lamb bones at any butchers.

You can use bone broth instead of the water and stock cube, unfortunately I didn't have any made up or hadn't brought any either.

With fresh tomatoes, if you have any that's too soft to use for salads, freeze them and use them in your cooking when needed, it saves throwing it in the bin. As the tomato was frozen I added it in a small pot of boiling water for a few minutes to soften it so I could chop and peel it.

The squash was also precooked from a few weeks ago and frozen, so instead of adding it in step 4 I added it right at the end at in the last 15 minutes of cooking as I'd previously defrosted it.

I used a whole lamb shoulder which I diced into pieces. I also add in some lamb bones as they add such good flavour to a lamb stew. You can buy just lamb bones at any butchers.

You can use bone broth instead of the water and stock cube, unfortunately I didn't have any made up or hadn't brought any either.

The squash was also precooked from a few weeks ago and frozen, so instead of adding it in step 4 I added it right at the end at in the last 15 minutes of cooking as I'd previously defrosted it.

Rae @LoveRae

I used a whole lamb shoulder which I diced into pieces. I also add in some lamb bones as they add such good flavour to a lamb stew. You can buy just lamb bones at any butchers.

You can use bone broth instead of the water and stock cube, unfortunately I didn't have any made up or hadn't brought any either.

The squash was also precooked from a few weeks ago and frozen, so instead of adding it in step 4 I added it right at the end at in the last 15 minutes of cooking as I'd previously defrosted it.

I used a whole lamb shoulder which I diced into pieces. I also add in some lamb bones as they add such good flavour to a lamb stew. You can buy just lamb bones at any butchers.

You can use bone broth instead of the water and stock cube, unfortunately I didn't have any made up or hadn't brought any either.

The squash was also precooked from a few weeks ago and frozen, so instead of adding it in step 4 I added it right at the end at in the last 15 minutes of cooking as I'd previously defrosted it.

Saved

Ingredients

450 gdiced lamb, I used shoulder meat
3chunky lamb bones
6garlic cloves, sliced
3small onions, roughly chopped
1parsnip, peeled and roughly chopped
1tomato, peeled and chopped
3carrots, peeled and roughly chopped
2 sprigsrosemary
A fewsprigs of thyme
1courgette, roughly sliced
to tasteSalt
to tasteGround black pepper
1stock cube
250 gwhite wine
200water, plus extra if needed
100 gpearl barley
1squash, roughly chopped
2 tablespoonrapeseed oil

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Steps

1

Start by rubbing olive, salt and pepper all over the meat and bone and preparing your vegetables.
2

Next heat a heavy base pot and brown the meat and bones. I browned the meat and bones separately.
3

Once it's golden brown all over, remove and reserve.
4

In the same pan, heat the rapeseed oil and add the vegetables. Cook until they have softened.
5

Next add the water, wine, rosemary and stock cube. As it starts to heat up scrape the some of the browning that stuck to the bottom of the pan.
6

Then add the lamb back in and mix it all together. Simmer on low for 3-4 hours or until the meat is soft and breaks with a fork easily.
7

Add more water as needed along the way if it starts to dry up. Check on it occasionally and stir it so it doesn't stick to the bottom of the pan.
8

When cooked allow to rest for 30 minutes before dishing it out. Serve with a crusty loaf of bread on the side.
9

I boiled a couple of potatoes and roughly squashed them to serve with the stew.

Saved

Cooksnaps

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Rae @LoveRae

on October 03, 2018 12:20

I enjoy making and trying new food from all over the world. I recently changed my eating habits and began eating healthier and as such a lot of the recipes I add will be healthy recipes to lose weight.Cookpad is my online recipe diary. I'm happy to share the recipes I cook for my family and myself with the online community.

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Pearl Barley And Lamb Stew

Pearl Barley And Lamb Stew

Ingredients

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