Country-style lamb and barley stew
10
Points®
Total time: 51 min • Prep: 11 min • Cook: 40 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Olive oil
1 tsp
Cooked lamb shoulder
1 pound(s), cut into cubes for stew, trimmed of all visible fat
Onion
1 medium, chopped
Garlic
2 clove(s), minced
Tomato paste
1 Tbsp
Rosemary
1 Tbsp, chopped, fresh
Reduced sodium chicken broth
6 cup(s)
Uncooked pearl barley
½ cup(s), pearl barley, rinsed
Carrots
2 large, cut into 1/4-inch slices
Frozen green beans
½ pound(s), trimmed and cut into 1-inch pieces
Frozen pearl onion
9 oz
Frozen green peas
1 cup(s)
Instructions
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.
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