Pearl Barley And Lamb Stew
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.
Pearl Barley And Lamb Stew
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.
Cooking Instructions
- 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.
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