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.
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