Lamb StewSubmitted by: RICCILYNN
IntroductionThis is one of my favorite ways to have lamb - a rich and hearty stew, filled with savory herbs. One of my best friend's mother loves this and every time I make a batch I bring a bowl over to her. This is one of my favorite ways to have lamb - a rich and hearty stew, filled with savory herbs. One of my best friend's mother loves this and every time I make a batch I bring a bowl over to her.
3 pounds lamb, cut into bite-sized pieces
2 cups chopped carrots
1 cup diced celery
1 cup chopped onion
6 cloves garlic minced (or to taste)
1 cup barley
1/2 cup flour
1/2 teaspoon salt and pepper
4 (10.5 ounce) cans beef broth
4 ounces red wine
1/4 teaspoon dry thyme
1 teaspoon parsley
water if necessary
Trim all visible fat from lamb and cut meat into bite-sized pieces.
Render some of the fat, or heat a small amount of olive oil in a large Dutch oven, remove bits.
Saute onions, garlic and celery in fat/oil until softened and onions are translucent. Remove to a bowl.
Toss meat with flour, salt and pepper. Brown in remaining fat in small batches, remove to the side. When all meat is browned, deglaze pan with red wine, stirring to get all the browned bits and flour from the bottom.
Return cooked veggies and meat to the pot, add carrots, barley, thyme, parsley and broth. If needed, add water until everything is covered. Bring to a boil, lower to a simmer and cook until all vegetables are soft and barley is cooked.
Number of Servings: 10
Recipe submitted by SparkPeople user RICCILYNN.