Country-style lamb and barley stew

Total Time
51 min
11 min
40 min
Stews are often better the next day, when spices have mingled and flavors have had a chance to develop. This recipe, scented with fresh rosemary, is no exception. If you make it a day ahead and refrigerate it, the stew will be rich and robust by the time you serve it. Leftover stew will also freeze well—divide among individual-sized containers to enjoy as a single serving later. We’ve incorporated lots of veggies to make this stew more of a one-dish meal. While it’s certainly enough to enjoy alone, you could also pair it with a side salad to add even more veggies to your meal.


Olive oil

1 tsp

Cooked lamb shoulder

1 pound(s), cut into cubes for stew, trimmed of all visible fat

Uncooked onion(s)

1 medium, chopped


2 medium clove(s), minced

Canned tomato paste

1 Tbsp


1 Tbsp, chopped, fresh

Reduced-sodium chicken broth

6 cup(s)

Uncooked pearl barley

½ cup(s), pearl barley, rinsed

Uncooked carrot(s)

2 large, cut into 1/4-inch slices

Frozen cut green beans

½ pound(s), trimmed and cut into 1-inch pieces

Frozen pearl onion(s)

9 oz

Frozen green peas

1 cup(s)


  1. Heat the oil in a large nonstick saucepan over medium-high heat. Add the lamb and cook until browned on all sides, about 6 minutes. Add the onion and garlic. Cook, stirring frequently, until the onion is softened, about 5 minutes. Stir in the tomato paste and rosemary until blended. Add the broth and barley; bring to a boil. Reduce the heat and simmer, covered, until the lamb and barley are tender, about 40 minutes.
  2. Add the carrots, beans, and pearl onions. Simmer, uncovered, until vegetables are tender, about 6 minutes. Stir in the peas; heat through.