Lamb and Pearl Barley Stew Recipe - EatSimpleFood.com

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner, while pork shoulder offers significant savings.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories, while bouillon is cost-effective.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

Chop parsley and set aside.

Peel and slice carrots.

Chop celery, saving tender stems and leaves for garnish.

Cut lamb shoulder into bite-sized pieces, leaving some fat on.

Season lamb with salt and pepper.

Sear lamb in a shallow 12-inch pan until browned, about a couple of minutes.

Remove lamb and deglaze the pan with garlic.

Move vegetables to a stock pot and sauté for 5-7 minutes until tender.

Add bay leaves and beef broth to the pot, bring to a boil covered, then reduce heat to simmer.

Add pearl barley and cook for 30-45 minutes, covered.

After 30 minutes, add green beans and return lamb to the pot, cooking for another 10 minutes until beans are tender.

Garnish with chopped parsley and celery leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary