120 minutes
This comforting lamb stew is a blend of tender meat, hearty vegetables, and nutty barley, all simmered together to create a deliciously satisfying meal.
Boneless Lamb Stew Meat, Cut into 2-inch chunks
0 lb
to taste
to taste
Potato, Peeled and diced
cups
Carrots, Diced
cups
Turnip, Peeled and diced
cups
Leek, Sliced (white and light green parts)
each
Pearl Barley
cups
Celery Stalk, Diced
cups
Fresh Thyme Sprigs, Tied with kitchen twine
each
Bay Leaf
each
cups
Chopped Fresh Parsley
to garnish
to garnish
Cider Vinegar, For serving
optional
cups
1. Season and Rest Meat
Begin by seasoning the lamb chunks generously with kosher salt and freshly ground black pepper. Let the meat rest for about 5 minutes. This initial step allows the seasoning to penetrate, enhancing the flavor of the lamb.
2. Combine Ingredients and Simmer
In a large Dutch oven or soup pot, combine the seasoned lamb with the diced potato, carrots, turnip, leek, pearl barley, and diced celery. Add the tied thyme sprigs and bay leaf to the pot, and pour in 6 cups of water. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to a gentle simmer. As the stew simmers for 1 to 1½ hours, occasionally skim off any foam that rises to the surface.
3. Add Kale and Adjust Seasonings
About 15 minutes before the stew is finished, stir in the kale. Cook until the kale is wilted and tender. Before serving, taste and adjust the seasonings with more salt and pepper if needed.
4. Garnish and Serve
Ladle the stew into serving bowls and garnish with chopped fresh parsley and celery leaves. If you like a tangy finish, drizzle a bit of cider or malt vinegar over each serving. Enjoy the warmth and comfort of this hearty lamb stew.
Opt for bone-in lamb shoulder or shanks to add depth to the stew due to their marrow and connective tissue, which breaks down into gelatin, creating a luscious texture. Trim excess fat to avoid an overly greasy stew.
Maintain a gentle simmer to cook the lamb until tender and prevent the barley from becoming mushy.
Sear lamb pieces well in a hot pan before stewing to enhance the flavor. Avoid overcrowding the pan to prevent steaming instead of browning.
Sweeten the leeks and any other aromatics like onions or garlic by browning them slowly to enhance the stew's base flavor.
After browning the lamb, deglaze the pan with wine or stock to capture all the caramelized bits for added flavor.
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