Rustic Lamb and Barley Stew

Name: Rustic Lamb and Barley Stew
Total time: 120 min
Yield: 4 people
Ingredients: 1.3 lb Frozen Lamb Forequarter Cut; 0.5 cup Whole Barley; 0.5 cup Frozen Celery; 1 medium White Onions; 3 cloves Garlic; 1 cube Chicken Stock Cubes; 4 cup Water; 1 tbsp Olive Oil; 2 leaves Dried Bay Leaves; 1 tsp Sea Salt; 0.5 tsp Black Pepper; 1 stalk Spring Onion

Dairy-FreeSlow CookHigh Protein • BalancedOne-PotDinnerComfort Food

Medium

120min

460kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A deeply savory, slow-cooked lamb and barley stew featuring a rich, aromatic base without any carrots, mushrooms, or tomato paste.

This deeply comforting Rustic Lamb and Barley Stew is the ultimate cozy meal for chilly evenings. By slowly simmering bone-in lamb, we create an incredibly rich and savory broth that perfectly coats every single grain of chewy barley. Unlike many traditional stews, this version skips the carrots and tomato paste, allowing the pure, savory essence of the lamb, garlic, onions, and celery to truly shine through. The Rustic Lamb and Barley Stew requires minimal hands-on time—just a quick sear of the meat and a sauté of the aromatics before letting the pot do the rest of the work. The whole barley acts as a fantastic thickener and provides a satisfying, rustic bite that holds up beautifully to the tender, melt-in-your-mouth chunks of lamb. Garnish this Rustic Lamb and Barley Stew with a handful of crisp spring onions right before serving to add a bright, fresh contrast to the deep, slow-cooked flavors. It's the perfect hearty, dairy-free dinner that fills the house with the most amazing aroma as it cooks!

Ingredients

600 g Frozen Lamb Forequarter Cut (about 1.3 lbs)
100 g Whole Barley (about ½ cup)
50 g Frozen Celery (about ½ cup)
1 medium White Onions
3 cloves Garlic
1 cube Chicken Stock Cubes
1000 ml Water
15 ml Olive Oil (1 tbsp)
2 leaves Dried Bay Leaves
1 tsp Sea Salt
0.5 tsp Black Pepper
1 stalk Spring Onion

Instructions

1
Ensure the frozen lamb forequarter cut is fully thawed. Cut the meat into large chunks, leaving it on the bone for extra flavor if desired.
2
Heat the olive oil in a heavy pot over medium-high heat. Add the lamb pieces and sear until deeply browned on all sides. Remove the lamb and set aside.
3
Dice the white onion, mince the garlic, and roughly chop the frozen celery. Add them to the pot and sauté for 4-5 minutes until softened and fragrant.
4
Return the seared lamb to the pot. Add the whole barley, chicken stock cubes, water, dried bay leaves, sea salt, and black pepper.
5
Bring the liquid to a boil, then reduce the heat to low. Cover the pot and simmer gently for 1.5 to 2 hours, or until the lamb falls apart easily and the barley is plump and tender.
6
Slice the spring onion finely. Ladle the hot stew into bowls and garnish with the fresh spring onion before serving.

Chef's Tips

•If the stew becomes too thick while the barley absorbs the liquid, simply stir in an extra splash of water or broth during the last 30 minutes of cooking.
•Leaving the meat on the bone during the slow cook adds natural gelatin to the broth, giving the stew an incredibly rich, glossy texture without the need for thickeners.

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Recipe By

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