Lamb, Barley and White Bean Stew

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READY IN: 3hrs 30mins

Ingredients Nutrition


  1. Pick over and discard any damaged beans or stones.
  2. Rinse the beans.
  3. Place in a bowl, add plenty of water to cover and soak for about 3 hours.
  4. Drain and set aside.
  5. Coat the lamb cubes with the flour, shaking off any excess.
  6. In a large heavy pan.
  7. over medium-high heat, warm the olive oil.
  8. Add the lamb and brown well on all sides, 10-15 minutes.
  9. Add the rosemary, thyme, bay leaves, garlic, beans and stock.
  10. Bring to a boil, reduce the heat to low, cover and simmer for 1 hour.
  11. Meanwhile, bring a saucepan three-fourths full of water to a boil.
  12. Add the pearl onions and simmer for 45 seconds.
  13. Drain, cool and using s knife, peel of the skins.
  14. Add the onions, carrots and barley to the stew and simmer for 30 minutes longer.
  15. Add the potatoes and simmer until the potatoes are tender, 30 minutes longer.
  16. Add the peas and simmer for 5 minutes longer.
  17. Season to taste with salt and pepper.
  18. Ladle into individual bowls and serve immediately.

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