Description
At its core, lamb and barley stew is a traditional thick soup or hotpot composed of diced lamb meat, pearl barley, aromatic vegetables, herbs, and broth. Unlike quick-cooking soups, a stew is defined by its low and slow simmer, which breaks down tough cuts of meat and allows complex flavor layers to meld together seamlessly.
Ingredients
Scale
- 1½ lb (700 g) lamb shoulder, cut into 1½-inch cubes
- ½ cup (100 g) pearl barley, rinsed
- 2 tbsp vegetable oil or olive oil
- 1 large onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 5 cups (1.2 L) beef or lamb stock
- 1 cup (240 ml) water, as needed
- 2 bay leaves
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 2 medium potatoes, peeled and cubed
- 1 cup frozen peas, optional
- 2 tbsp chopped fresh parsley
Instructions
- Brown the lamb:
Heat the oil in a large heavy-bottomed pot over medium-high heat. Season the lamb with salt and pepper. Brown it in batches for about 4–5 minutes, turning occasionally. Remove and set aside. - Cook the vegetables:
Add the onion, carrots, and celery to the same pot. Cook for 5–6 minutes until the vegetables begin to soften. Add the garlic and tomato paste and cook for another minute. - Build the stew:
Return the lamb to the pot. Add the stock, barley, bay leaves, thyme, and rosemary. Stir well and bring to a boil. - Simmer:
Reduce the heat to low, cover, and simmer for about 60 minutes, stirring occasionally. - Add potatoes:
Add the potatoes and continue cooking for another 25–30 minutes, or until the lamb is very tender and the barley is cooked. - Finish:
Stir in the peas during the final 5 minutes, if using. Remove the bay leaves and adjust the salt and pepper. - Serve:
Sprinkle with fresh parsley and serve hot with crusty bread.
Notes
For the best flavor, use lamb shoulder and allow the stew to simmer slowly until the meat is tender. You can add extra vegetables such as peas, mushrooms, or green beans according to your preference. The stew may thicken as it cools, so add a little extra stock when reheating if needed.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 1½ cups
- Calories: 430 kcal
Keywords: lamb barley soup, easy lamb stew, savory lamb soup, slow simmered lamb stew