Barley And Lamb Stew Food

BARLEY AND LAMB STEW

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.

CROCK POT LAMB AND BARLEY STEW

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.

BARLEY AND LAMB STEW

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 BEEF STEW

Steps:

• Season beef with salt and black pepper; coat with flour, shaking off excess.
• Heat vegetable oil in a Dutch oven or heavy pot; cook and stir beef until browned on all sides. Remove beef with a slotted spoon and set aside. Add onion, cabbage, celery, carrots, and garlic; cook and stir until carrots are softened and onion is translucent, about 10 minutes. Stir in mushrooms, rosemary, thyme, and barley. Return beef to Dutch oven and continue to cook and stir for 3 minutes.
• Stir water, beer, and beef bouillon into beef mixture; bring to a boil, cover, and reduce heat to medium-low. Simmer until beef and barley are tender, about 90 minutes. Add brown sugar and vinegar. Simmer, uncovered, for 10 to 15 minutes more.

HEARTY LAMB & BARLEY SOUP

Steps:

• Heat the oil in a large saucepan. Season the lamb, then fry for a few mins until browned. Add the onion and barley, then gently fry for 1 min. Add the veg, cook for 2 more mins, then add the Worcestershire sauce, stock and thyme. Cover, then simmer for 20 mins.
• When everything is cooked, spoon about a quarter of the soup into a separate pan. Purée with a stick blender (or put into a normal blender and whizz), then stir it back into the rest of the soup. Add the green beans, simmer for 3 mins, then ladle the soup into bowls and serve with granary bread.

IRISH STEW WITH PEARL BARLEY

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 STEW WITH BARLEY

Steps:

• Heat oil in a large heavy-bottomed skillet, or an electric frying appliance, such as in my case. Brown half of the meat in the hot oil and set aside. Add remaining meat; add onion when meat is nearly browned. After the onion is tender, two minutes or so, add the garlic to the onion/meat mixture and saute for a couple of more minutes.
• In a 3 1/2- to 5-quart slow cooker, combine the broth, undrained tomatoes, barley, wine (if using), dried dillweed (if using), salt, and black pepper. Add the meat mixture and stir.
• Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Before serving, stir in the roasted peppers and fresh mint. If using fresh dill, stir that in as well.

LAMB BARLEY STEW - PRESSURE COOKER

Steps:

• slice excess meat off bone and cut into bite size pieces and set aside. Place bones in pressure cooker with 6 cups of water, barley and boullion. Bring to high pressure and cook for 20 mins and release pressure.
• Remove bone(trim any additional meat) and then add all the vegetables except the peas(if using green beans, add now).
• Cook on high for 8-10 minutes, release pressure and add peas and meat.

LAMB, BARLEY AND WHITE BEAN STEW

Steps:

• Pick over and discard any damaged beans or stones.
• Rinse the beans.
• Place in a bowl, add plenty of water to cover and soak for about 3 hours.
• Drain and set aside.
• Coat the lamb cubes with the flour, shaking off any excess.
• In a large heavy pan.
• over medium-high heat, warm the olive oil.
• Add the lamb and brown well on all sides, 10-15 minutes.
• Add the rosemary, thyme, bay leaves, garlic, beans and stock.
• Bring to a boil, reduce the heat to low, cover and simmer for 1 hour.
• Meanwhile, bring a saucepan three-fourths full of water to a boil.
• Add the pearl onions and simmer for 45 seconds.
• Drain, cool and using s knife, peel of the skins.
• Add the onions, carrots and barley to the stew and simmer for 30 minutes longer.
• Add the potatoes and simmer until the potatoes are tender, 30 minutes longer.
• Add the peas and simmer for 5 minutes longer.
• Season to taste with salt and pepper.
• Ladle into individual bowls and serve immediately.