Lamb, Barley and White Bean Stew
- Ready In:
- 3hrs 30mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 236.59 ml dried small white navy beans (I use canned and avoid the soaking)
- 680.38 g well marbled boneless lamb stew meat, trim and cut into 1 inch cubes
- 29.58 ml all-purpose flour (plain)
- 44.37 ml olive oil
- 4.92 ml chopped fresh rosemary
- 4.92 ml chopped fresh thyme
- 2 bay leaves
- 3 garlic cloves, minced
- 1419.54 1419.54 ml beef stock (I use chicken.) or 1419.54 ml veal stock (I use chicken.)
- 18 white pearl onions
- 6 carrots, peeled and cut in 1 inch lengths
- 236.59 ml pearl barley
- 453.59 g red potatoes, unpeeled and quartered
- 236.59 ml fresh peas (I use canned peas) or 236.59 ml thawed frozen peas (I use canned peas)
- salt
- fresh ground pepper
directions
- Pick over and discard any damaged beans or stones.
- Rinse the beans.
- Place in a bowl, add plenty of water to cover and soak for about 3 hours.
- Drain and set aside.
- Coat the lamb cubes with the flour, shaking off any excess.
- In a large heavy pan.
- over medium-high heat, warm the olive oil.
- Add the lamb and brown well on all sides, 10-15 minutes.
- Add the rosemary, thyme, bay leaves, garlic, beans and stock.
- Bring to a boil, reduce the heat to low, cover and simmer for 1 hour.
- Meanwhile, bring a saucepan three-fourths full of water to a boil.
- Add the pearl onions and simmer for 45 seconds.
- Drain, cool and using s knife, peel of the skins.
- Add the onions, carrots and barley to the stew and simmer for 30 minutes longer.
- Add the potatoes and simmer until the potatoes are tender, 30 minutes longer.
- Add the peas and simmer for 5 minutes longer.
- Season to taste with salt and pepper.
- Ladle into individual bowls and serve immediately.
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RECIPE SUBMITTED BY
Flora Underwood
Evans, GA
I am retired and live in Roswell, GA. My favorite cookbook is the Joy of Cooking. For fun right now I'm into geneaology and my family history. Also trying to get all our family's favorite recipes together. This is becoming a big chore.