Best 4 Lamb Stew With Barley And Carrots Recipes

Indulge in the hearty comfort of lamb stew, a classic dish that combines succulent lamb, tender barley, and a medley of vegetables in a rich, flavorful broth. This delectable stew is a symphony of textures and flavors, with the lamb offering a tender chew, the barley adding a delightful bite, and the carrots contributing a touch of sweetness. The aromatic broth, infused with herbs and spices, envelops all the ingredients in a warm embrace, creating a dish that is both satisfying and comforting. Discover the art of crafting this timeless stew with our carefully curated collection of recipes, each offering a unique twist on this beloved classic. From traditional Irish lamb stew to Moroccan-inspired tagines, we have something for every palate and preference. Prepare to tantalize your taste buds and embark on a culinary journey that celebrates the essence of lamb stew.

Let's cook with our recipes!

LAMB STEW RECIPE

Lamb Stew Recipe image

This lamb stew is loaded with hearty, healthy ingredients. This lamb stew recipe is simple (a one-pot meal!) The lengthy simmering time in the oven makes the tender lamb morsels and vegetables just melt in your mouth.

Provided by Natasha of NatashasKitchen.com

Categories Medium

Time 2h40m

Number Of Ingredients 16

Ingredients

4 oz bacon ((4 strips, chopped into 1/4" strips))
2 lbs boneless leg of lamb or lamb shoulder (trimmed of excess fat, cut into 1 1/2" pieces)
1/2 Tbsp sea salt for the lamb plus 1 tsp for stew
1 tsp black pepper for lamb plus 1/2 tsp for stew
1/4 cup all-purpose flour or gluten free flour*
1 large yellow onion (diced)
4 garlic cloves (minced)
1 1/2 cups good red wine (*)
1 lb button mushrooms (thickly sliced)
4 cups low sodium beef broth or stock
1 Tbsp tomato paste
2 bay leaves
1/2 tsp dried thyme
1 1/2 lbs small yellow potatoes (halved or quartered into 1" pieces)
4 medium carrots (10 oz, peeled and cut into 1/2" thick pieces)
1/4 cup parsley (finely chopped for garnish)

Steps:

In a 5Qt dutch oven, saute chopped bacon over medium heat until browned and fat released. With a slotted spoon, transfer bacon to a large plate.
While bacon cooks, season lamb pieces with 1/2 Tbsp salt and 1 tsp pepper. Sprinkle with 1/4 cup flour and toss to coat. Cook lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 min per side) then transfer to the plate with bacon.
Add diced onion and sauté 2 min. Add garlic and cook another minute, stirring constantly. Add 1 1/2 cups wine, scraping the bottom to deglaze. Add sliced mushrooms, bring to simmer then cook uncovered 10 min. Preheat Oven to 325˚F.
Return bacon and lamb to pot and add 4 cups broth, 1 Tbsp tomato paste, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and 2 bay leaves. Stir in potatoes and carrots, making sure potatoes are mostly submerged in liquid. Bring to a boil then COVER and carefully transfer to preheated oven at 325˚F for 1 hr and 45 min. When done, potatoes and lamb will be very tender.**

Nutrition Facts : Calories 481 kcal, Carbohydrate 22 g, Protein 28 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 82 mg, Sodium 1276 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

IRISH STEW WITH PEARL BARLEY

Irish Stew with Pearl Barley image

This garlicky riff on Ireland's national dish comes from famed Irish chef and cookbook author Rachel Allen.

Provided by Rachel Allen

Categories HarperCollins Lamb Stew Dinner Winter St. Patrick's Day Potato Barley Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield 4-6 servings

Number Of Ingredients 10

Ingredients

4 (12-oz., 1 1/4-inch-thick) bone-in lamb leg chops (3 lb. total)
Salt and freshly ground black pepper
9 ounces carrots (about 5 small carrots scrubbed and halved at an angle, or 3 large carrots, peeled and cut at an angle into 1 1/2-inch pieces)
9 ounces celery (about 4 stalks), trimmed and cut at an angle into 1 1/2-inch pieces
3 onions, peeled and each cut into 6 wedges
8 large cloves of garlic, peeled and left whole
1/4 cup pearl barley
2 1/2 cups lamb or chicken stock
8-12 potatoes
2 tablespoons chopped parsley leaves

Steps:

Preheat the oven to 325°F.
Place a flameproof casserole (or large saucepan) on a medium-high heat. Trim the excess fat from the chops and place the scraps of fat in the pan so that they can render.
Meanwhile, cut the chops in half lengthways so as not to go through the bone. When some fat has melted into the pan, pick out the unmelted/unrendered bits (and eat them or give them to your dogs!), turn the heat up to high and place the chops in the pan. Cook on both sides, seasoning with salt and pepper, until brown, then transfer them to a plate.
Add the carrots, celery, onions and garlic to the pan, season with salt and pepper and toss on the heat for a couple of minutes until starting to go slightly golden at the edges. Return the meat (and all the juices) to the pan with the barley and stock and stir to combine. Bring to a boil, cover and cook in the oven for 1 hour.
Meanwhile, peel the potatoes and halve if large. Once the hour is up, take the pan out of the oven and place the potatoes on top. Cover and put back in the oven for 35-45 minutes until cooked. Scatter with parsley and serve from the pan.

CROCK POT LAMB AND BARLEY STEW

Crock Pot Lamb and Barley Stew image

Lamb, barley and root vegetables are made for a slow cooker, blending their flavors into a delicious stew. This is another great recipe from the BHG Slow Cooker Recipes book.

Provided by Geema

Categories Stew

Time 9h15m

Yield 4-5 serving(s)

Number Of Ingredients 11

Ingredients

1 lb lamb stew meat, cut into 1 inch cubes
1 large onion, large dice
1 large turnip, peeled and cut into 1/2 inch pieces
2 medium carrots, sliced 1/2 ", thick
3 (14 ounce) cans beef broth
1 (12 ounce) bottle dark beer
2/3 cup pearl barley
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
2 tablespoons snipped fresh parsley

Steps:

Place the meat, onion, turnips and carrots in the crock pot.
Stir in the broth, beer, barley and all seasonings.
Cover and cook on low for 8-10 hours.
Stir in the parsley before serving.

Nutrition Facts : Calories 469.7, Fat 11.2, SaturatedFat 4, Cholesterol 122.4, Sodium 1538.2, Carbohydrate 38.8, Fiber 7.7, Sugar 5.1, Protein 46.5

BARLEY AND LAMB STEW

Barley and Lamb Stew image

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

Ingredients

2 lbs boneless lamb shoulder, trimmed of fat and cut into bite-size pieces
1/4 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 tablespoon all-purpose flour
1 tablespoon olive oil, divided
3 medium carrots, cut into 1/4-inch rounds
1 cup barley, pearl barley
4 cups chicken broth
2 teaspoons oregano, freshly chopped

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.

Tips:

Choose the right cut of lamb: Lamb shoulder or lamb stew meat are both excellent choices for this recipe. They are both relatively inexpensive cuts of meat that will become tender and flavorful when cooked slowly.
Brown the lamb before stewing: Browning the lamb in a hot pan before adding it to the stew pot will help to develop its flavor and create a richer stew.
Use a variety of vegetables: This recipe calls for carrots, celery, and onions, but you can also add other vegetables that you like, such as potatoes, parsnips, or turnips.
Don't overcrowd the pot: If you add too much meat and vegetables to the pot, the stew will not cook evenly. It is better to cook the stew in batches if necessary.
Simmer the stew for at least 1 hour: The longer you simmer the stew, the more tender the meat will become. If you are short on time, you can cook the stew for a shorter period of time, but the meat will not be as tender.
Season the stew to taste: Once the stew is cooked, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.

Conclusion:

This lamb stew with barley and carrots is a hearty and flavorful dish that is perfect for a cold winter day. It is also a relatively inexpensive meal to make, which is always a bonus! The stew can be served with a variety of sides, such as mashed potatoes, rice, or bread.