Best 3 Barley And Lamb Stew Recipes
Indulge in a hearty and comforting journey with our diverse collection of barley and lamb stew recipes. Embark on a culinary adventure that spans continents and cultures, featuring both classic and innovative takes on this timeless dish. From the traditional Irish stew with its tender lamb, plump barley, and rich broth, to the exotic Moroccan tagine brimming with aromatic spices and succulent lamb, our recipes cater to every palate. Discover the rustic charm of a French daube, where succulent lamb simmers in a luscious red wine sauce, or savor the vibrant flavors of a Greek stifado, where pearl barley mingles with tender lamb, tangy tomatoes, and fresh herbs. Each recipe promises a unique tapestry of flavors and textures, ensuring an unforgettable dining experience.
Let's cook with our recipes!
BARLEY AND LAMB STEW
Provided by Alton Brown
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a medium mixing bowl, toss the lamb with the salt, pepper and flour.
- Heat 1/2 tablespoon olive oil in a 4 to 5-quart Dutch oven set over medium-high heat until it shimmers. Add half of the lamb, and brown on all sides, approximately 7 to 8 minutes total. Remove the lamb to a bowl and repeat with the remaining oil and lamb. Remove the second batch of lamb to the bowl and add the carrots to the pot. Saute the carrots for 3 to 4 minutes, stirring occasionally. Return all of the lamb to the pot along with the grits and stir to combine. Add the chicken broth and bring to a boil. Once boiling, decrease the heat to low, cover and simmer for 30 to 45 minutes or until the liquid is absorbed and the lamb and grits are tender. Five minutes before the stew is finished, add the oregano. Taste for seasoning and add salt and pepper as desired. Serve in bowls.
BARLEY AND LAMB STEW
This is an awesome, unique lamb stew that was originally created by Alton Brown. You may substitute the barley grits for barley flakes. You may also substitute the lamb with lamb leg (just remember to trim the leg before cutting and cooking it!) I posted this in order to find out the nutritional info.
Provided by sa_randall
Categories Stew
Time 1h15m
Yield 4-6 bowls, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium mixing bowl, toss the lamb with the salt, pepper and flour.
- Heat 1/2 tablespoon olive oil in a 4 to 5-quart Dutch oven set over medium-high heat until it shimmers. Add half of the lamb, and brown on all sides, approximately 7 to 8 minutes total.
- Remove the lamb to a bowl and repeat with the remaining oil and lamb.
- Remove the second batch of lamb to the bowl and add the carrots to the pot. Saute the carrots for 3 to 4 minutes, stirring occasionally.
- Return all of the lamb to the pot along with the grits and stir to combine.
- Add the chicken broth and bring to a boil.
- Once boiling, decrease the heat to low, cover and simmer for 30 to 45 minutes or until the liquid is absorbed and the lamb and grits are tender.
- Five minutes before the stew is finished, add the oregano. Taste for seasoning and add salt and pepper as desired. Serve in bowls.
LAMB STEW WITH BARLEY AND CARROTS
Steps:
- Mix flour, salt and pepper. Toss meat to coat. Heat oil over medium-high in 5-6 quart Dutch Oven or non-stick pot. Brown meat in batches. Place meat in bowl. Reduce heat to medium low. Add diced carrot, onion and mushrooms. Cook about 5 minutes until beginning to soften. Add broth and vegetable juice, stirring and scraping up browned bits. Bring to a boil. Return meat to pot. Reduce heat. Cover and simmer 1 hour, stirring 2 or 3 times. Stir in barley. Add more broth if necessary. Cover and simmer 20 minutes, stirring once or twice. Taste. Season with salt and pepper in necessary. As barley cooks, it swells. Add more broth if necessary. Add sliced carrot, simmer covered for 20 minutes longer, until meat and barley are tender. Sprinkle in parsley. Serve with a quality pumpernickel and butter.
Tips:
- Choose the Right Barley: Use hulled barley for a chewy texture and pearl barley for a softer texture.
- Soak the Barley: Soaking the barley overnight or for at least 4 hours helps reduce cooking time and improves its texture.
- Brown the Lamb: Browning the lamb adds flavor and color to the stew.
- Use Good Quality Stock: Use homemade or store-bought lamb or chicken stock for a richer flavor.
- Add Vegetables: Add a variety of vegetables such as carrots, celery, onions, and potatoes for a more flavorful and nutritious stew.
- Season Well: Season the stew with salt, pepper, and other herbs and spices to taste.
- Simmer for Flavor: Simmer the stew for at least 1 hour to develop a deep flavor.
- Serve with Crusty Bread or Rice: Serve the stew with crusty bread or rice for a hearty and satisfying meal.
Conclusion:
This hearty and flavorful barley and lamb stew is a perfect comfort food for a cold winter day. The combination of tender lamb, chewy barley, and a rich flavorful broth is sure to warm you up from the inside out. With a few simple ingredients and a little time, you can create a delicious and satisfying meal that the whole family will enjoy. So next time you're looking for a hearty and comforting stew, give this barley and lamb stew a try!
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