Easy Lamb And Pearl Barley Stew
A comforting, protein-rich lamb stew with chewy pearl barley and tender vegetables. High in fiber and nutrients, this one-pot meal is perfect for weeknights or meal prep.
Equipment
- 1 large pot or 6-quart Dutch oven
- 1 Cutting board
- 1 Chef’s knife
- 1 Slotted Spoon
- Measuring cups and spoons
Ingredients
- 2 lbs boneless lamb shoulder trimmed and cut into bite-size pieces
- 2 Tbsp vegetable oil
- 1 small onion diced
- 2 medium carrots sliced
- 2 celery stalks sliced
- 1 Tbsp garlic minced
- 8 cups chicken broth
- 2 bay leaves
- ¾ cup pearl barley
- 2 cups green beans cut into 1-inch pieces
- ¼ cup fresh parsley chopped (for garnish)
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Prepare the Lamb: Start by trimming any excess fat from the lamb shoulder. Cut the meat into bite-sized pieces, roughly 1–1.5 inches each. This ensures even cooking and tender results. Lightly season the lamb pieces with salt and black pepper, coating them evenly. Proper seasoning at this stage enhances the depth of flavor in the final stew.
- Sear the Lamb: Place a large pot or a 6-quart Dutch oven on medium-high heat and add the vegetable oil. Once hot, carefully add the lamb in small batches. Avoid overcrowding the pot; this will allow the lamb to brown properly instead of steaming. Sear each batch for 6–8 minutes, turning occasionally, until all sides have a deep golden-brown crust. Remove the seared lamb using a slotted spoon and set aside.Leave any drippings in the pot—they’re essential for building flavor.
- Sauté the Aromatics: Reduce the heat to medium and add the diced onions, sliced carrots, and celery to the same pot. Sauté for 5–7 minutes, stirring occasionally, until the vegetables become soft and translucent. These vegetables form the aromatic base of your stew, infusing it with sweetness and depth.
- Add Garlic and Enhance Flavor: Add the minced garlic to the pot and cook for 1–2 minutes until fragrant. Stir constantly to avoid burning the garlic. If the pot looks dry, drizzle in a teaspoon of vegetable or olive oil. Garlic enhances the savory notes of the lamb while adding a subtle aromatic layer to the stew.
- Incorporate the Broth and Bay Leaves: Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to lift any browned bits (these are full of flavor). Add the bay leaves, which will lend a subtle earthy and herbal aroma to the stew. Cover the pot and bring the liquid to a gentle boil over medium-high heat.
- Cook the Pearl Barley: Once the broth is boiling, stir in the pearl barley. Return the liquid to a boil, then reduce the heat to a low simmer. Cover the pot with a lid and cook for about 30 minutes, stirring occasionally. The barley will soften but retain a slightly chewy texture, providing fiber and a hearty mouthfeel.
- Reintroduce the Lamb and Add Green Beans: Carefully return the seared lamb, along with any juices that accumulated, back into the pot. Add the cut green beans and stir gently to combine. Continue to simmer uncovered for 10 minutes, or until the barley is tender and the green beans are cooked to your liking.
- Adjust Seasoning: Taste the stew and adjust the seasoning by adding more salt and black pepper if needed. The goal is a well-balanced flavor where the richness of the lamb, the sweetness of the vegetables, and the earthiness of the barley shine through together.
- Garnish and Serve: Ladle the stew into warm bowls and sprinkle with freshly chopped parsley. The parsley adds a pop of color and a fresh, herbaceous finish that brightens the dish. Serve hot with crusty bread or a side salad for a complete meal.
Notes
- For faster prep, use pre-cut lamb shoulder from your butcher.
- Frozen green beans or peas are excellent alternatives if fresh aren’t available.
- If the stew appears too thick, gradually add water or broth until desired consistency is reached.
- Larger lamb chunks require slightly longer cooking time to ensure tenderness.
- Leftovers taste even better the next day as flavors continue to meld.
- Pearl barley adds a chewy texture, but you can substitute with hulled barley if preferred.
