Home > meat, soup > Lamb & Barley Stew

Lamb & Barley Stew

Lamb Stew

Happy New Year!

I’ve been craving lamb stew ever since we had it at Peterson Winery. I used this recipe from Alton Brown with the following modifications:

  • Added 2 stalks of chopped celery, 1 tbsp of tomato paste, 3 cloves of minced garlic, 2 bay leaves and 1/2 chopped brown onion
  • Per the comments in the original recipe, I deglazed the pan with 1/3 cup of red wine to add another layer of flavor…could probably add a little more next time
  • Used barley pearls…I’m not sure what barley grits are
  • Poured in extra chicken broth because the barley pearls soaked up a lot of liquid
  • Used 2 lbs of boneless lamb stew meat but would probably reduce to 1.5 lbs next time. It was too much meat for me and the lamb was pretty expensive anyway.
  • Simmered for 2 hours so that the meat would tenderize…could probably use more time next time…maybe throw in the barley a little bit later to accommodate longer cook time

I would definitely make this again–very tasty and exactly what I was craving.

 

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Categories: meat, soup Tags: ,
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  1. February 8, 2013 at 11:48 am

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