Lamb And Barley Stew Food

IRISH LAMB AND BARLEY STEW

Steps:

• Heat half the oil in large saucepan, cook lamb, in batches, until browned. Remove from pan.
• Heat remaining oil in same pan, cook onion, carrot, celery and garlic, stirring, until vegetables soften. Return lamb to pan with stock, the water, barley and thyme, bring to the boil. Reduce heat, simmer, covered, 1 hour, skimming fat from surface occasionally.
• Add potato, simmer, uncovered, about 30 minutes or until potato is tender. Add cabbage, simmer, uncovered, until cabbage is just tender. Discard thyme.
• Serve stew sprinkled with parsley.

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.

BURGER AND BARLEY STEW

Steps:

• Heat a large soup pot over medium heat and add the oil. When hot, add the meat and cook, without stirring, until the meat is starting to brown on the bottom, 3 to 4 minutes. Break it up with a wooden spoon, then add the onions and mushrooms and cook until starting to soften, about 3 minutes.
• Stir in the carrots, barley and dried herbs. Add the stock or water and bring to simmer. Check the seasoning and add salt and pepper as needed. Continue to simmer until the barley is tender, 45 minutes to 1 hour. The cooking time will vary depending on the type of barley--pearled or hulled--or variety of grain you use. (If you are using cubed stew meat, you'll need to cook until the meat is tender, which may take 1 1/2 to 2 hours.)

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 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.

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.

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.

TRADITIONAL IRISH STEW WITH PEARL BARLEY

Steps:

• Start off by trimming and cutting away excess fat off the meat.
• Pat the pieces dry and in a bowl toss them with flour.
• In a heavy-based saucepan, over high heat, heat 2 tbsp olive oil and brown the meat pieces in small batches and then remove and set aside in a bowl.
• In the same saucepan, over medium heat add in the rest of the olive oil and add in the chopped onions, garlic and bay leaves and saute till translucent, takes about 10 minutes.
• Return the browned meat pieces to the pot and add in the dried thyme and give it all a good stir.
• Sprinkle pearl barley on top and pour in all of the stock and season with salt and pepper.
• Increase the heat and bring it to a simmering point.
• Spoon off any scum that rises to the surface, then cover the pan with a well-fitting lid and leave to simmer over a low heat for an hour, stirring occasionally.
• After the hour is up, spoon off scum if any and then add in the potatoes and carrots and give all a good stir and leave it cook for another hour.
• Carefully stir in 2 tbsp of chopped parsley and take it off heat.
• Garnish with the remaining 1 tbsp of chopped parsley and serve!

LAMB STEW WITH BARLEY AND CARROTS

Steps:

• Mix flour, salt and pepper. Toss meat to coat. Heat oil over medium-high in 5-6 quart Dutch Oven or non-stick pot. Brown meat in batches. Place meat in bowl. Reduce heat to medium low. Add diced carrot, onion and mushrooms. Cook about 5 minutes until beginning to soften. Add broth and vegetable juice, stirring and scraping up browned bits. Bring to a boil. Return meat to pot. Reduce heat. Cover and simmer 1 hour, stirring 2 or 3 times. Stir in barley. Add more broth if necessary. Cover and simmer 20 minutes, stirring once or twice. Taste. Season with salt and pepper in necessary. As barley cooks, it swells. Add more broth if necessary. Add sliced carrot, simmer covered for 20 minutes longer, until meat and barley are tender. Sprinkle in parsley. Serve with a quality pumpernickel and butter.