Lamb, Barley and White Bean Stew

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READY IN: 3hrs 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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