Lamb, Barley And White Bean Stew

Total Time: 3 hrs 30 mins Preparation Time: 1 hr Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 4
• 1 cup dried small white navy beans (i use canned and avoid the soaking)
• 1 1/2 lbs well marbled boneless lamb stew meat, trim and cut into 1 inch cubes
• 2 tablespoons all-purpose flour (plain)
• 3 tablespoons olive oil
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 2 bay leaves
• 3 garlic cloves, minced
• 6 cups lamb stock (i use chicken.) or 6 cups beef stock (i use chicken.) or 6 cups veal stock (i use chicken.)
• 18 white pearl onions
• 6 carrots, peeled and cut in 1 inch lengths
• 1 cup pearl barley
• 1 lb red potatoes, unpeeled and quartered
• 1 cup fresh peas (i use canned peas) or 1 cup thawed frozen peas (i use canned peas)
• salt
• fresh ground pepper

Recipe

• 1 pick over and discard any damaged beans or stones.
• 2 rinse the beans.
• 3 place in a bowl, add plenty of water to cover and soak for about 3 hours.
• 4 drain and set aside.
• 5 coat the lamb cubes with the flour, shaking off any excess.
• 6 in a large heavy pan.
• 7 over medium-high heat, warm the olive oil.
• 8 add the lamb and brown well on all sides, 10-15 minutes.
• 9 add the rosemary, thyme, bay leaves, garlic, beans and stock.
• 10 bring to a boil, reduce the heat to low, cover and simmer for 1 hour.
• 11 meanwhile, bring a saucepan three-fourths full of water to a boil.
• 12 add the pearl onions and simmer for 45 seconds.
• 13 drain, cool and using s knife, peel of the skins.
• 14 add the onions, carrots and barley to the stew and simmer for 30 minutes longer.
• 15 add the potatoes and simmer until the potatoes are tender, 30 minutes longer.
• 16 add the peas and simmer for 5 minutes longer.
• 17 season to taste with salt and pepper.
• 18 ladle into individual bowls and serve immediately.