Lamb and Carrot Casserole

This is a one dish wonder. I recommend using a 10 inch or larger cast-iron pan or a Dutch oven. If you can't find stewing lamb in your area, try using 1/2 stew beef and 1/2 deboned lamb steak or roast for the taste.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 1  quart  beef stock
• 1 1⁄2 lbs stewing lamb
• 1  large onion
• 1  lb carrot
• 3  stalks celery
• 1⁄2 cup pearl barley
•  salt and pepper

Directions

1. Brown the meat in the pan over medium-high heat.
2. Stir in the vegetables and brown slightly.
3. Stir in the barely and add stock to cover.
4. Place in the oven with a lid on or simmer on the stove for 45 minutes to one hour. Add more stock or water if it gets too thick.
5. When meat and carrots are tender and barley is done (think boiled rice) this is ready to eat.