Lamb and Carrot Casserole

Submitted by KookieMomster

"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: 1hr 5mins
• Ingredients: 7
• 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.

Reviews

[Cerianna]

I just made this on the stove. Do NOT add more barley...the liquid ratio is perfect and gives oh some nice sauce. However, the suggestion to add a splash of worestershire sauce is brillant. I also added a splash of red wine and half a teaspoon of powdered corriander and just a pinch of dried cillantro. Delicious!

 

[YnkyGrlDwndr]

Yummy comfort food! Only additions I made were a splash of Worcestershire Sauce and to thicken the broth a bit with flour after it had cooked. I will be adding at least 2 times as much barley next time. I christened my new cast iron dutch oven with this dish! Thank you!!!