Crock Pot Lamb Stew With Barley

Total Time
4hrs 20mins
Prep 20 mins
Cook 4 hrs

This is based on a recipe from BH&G's Biggest Book of Slow Cooker Recipes. This is a nice, hearty lamb stew. I serve with bread (homemade, of course!) and a salad.

Ingredients Nutrition


  1. Heat oil in a large heavy-bottomed skillet, or an electric frying appliance, such as in my case. Brown half of the meat in the hot oil and set aside. Add remaining meat; add onion when meat is nearly browned. After the onion is tender, two minutes or so, add the garlic to the onion/meat mixture and saute for a couple of more minutes.
  2. In a 3 1/2- to 5-quart slow cooker, combine the broth, undrained tomatoes, barley, wine (if using), dried dillweed (if using), salt, and black pepper. Add the meat mixture and stir.
  3. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Before serving, stir in the roasted peppers and fresh mint. If using fresh dill, stir that in as well.
Most Helpful

Although I didn't use the mint or the roasted red pepper, I thought the recipe needed some tweaking. Firstly, the barley was too soft at the end of cooking time. I would try putting it in after the first hour. Also, I added some carrot chunks along with the meat, and some chunked zucchini the last hour. What is a stew without veggies? It is tasty and hearty, but I felt it needed some more zing. Haven't quite determined what that missing ingredient is as yet. Any suggestions?

brennmi December 20, 2008

This is great stew! I skipped the mint, but used the wine and 1 can of broth (which I think is only 2 cups) and dried dill. Yummy and so easy too! Thanks for sharing this keeper which we will be having often!

ellie_ December 04, 2008