Lamb, Barley And White Bean Stew Recipe

Name: Lamb, Barley And White Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried small white navy beans (I use canned and avoid the soaking); 1 1/2 lbs well marbled boneless lamb stew meat, trim and cut into 1 inch cubes; 2 tablespoons all-purpose flour (plain); 3 tablespoons olive oil; 1 teaspoon chopped fresh rosemary; 1 teaspoon chopped fresh thyme; 2 bay leaves; 3 garlic cloves, minced; 6 6 cups beef stock (I use chicken.) or 6 cups veal stock (I use chicken.); 18 white pearl onions; 6 carrots, peeled and cut in 1 inch lengths; 1 cup pearl barley; 1 lb red potatoes, unpeeled and quartered; 1 cup fresh peas (I use canned peas) or 1 cup thawed frozen peas (I use canned peas); salt; fresh ground pepper

Servings: persons

1 cup dried small white navy beans (I use canned and avoid the soaking)
1 1/2 lbs well marbled boneless lamb stew meat, trim and cut into 1 inch cubes
2 tablespoons all-purpose flour (plain)
3 tablespoons olive oil
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 bay leaves
3 garlic cloves, minced
6 6 cups beef stock (I use chicken.) or 6 cups veal stock (I use chicken.)
18 white pearl onions
6 carrots, peeled and cut in 1 inch lengths
1 cup pearl barley
1 lb red potatoes, unpeeled and quartered
1 cup fresh peas (I use canned peas) or 1 cup thawed frozen peas (I use canned peas)
salt
fresh ground pepper

1
Pick over and discard any damaged beans or stones.
2
Rinse the beans.
3
Place in a bowl, add plenty of water to cover and soak for about 3 hours.
4
Drain and set aside.
5
Coat the lamb cubes with the flour, shaking off any excess.
6
In a large heavy pan.
7
over medium-high heat, warm the olive oil.
8
Add the lamb and brown well on all sides, 10-15 minutes.
9
Add the rosemary, thyme, bay leaves, garlic, beans and stock.
10
Bring to a boil, reduce the heat to low, cover and simmer for 1 hour.
11
Meanwhile, bring a saucepan three-fourths full of water to a boil.
12
Add the pearl onions and simmer for 45 seconds.
13
Drain, cool and using s knife, peel of the skins.
14
Add the onions, carrots and barley to the stew and simmer for 30 minutes longer.
15
Add the potatoes and simmer until the potatoes are tender, 30 minutes longer.
16
Add the peas and simmer for 5 minutes longer.
17
Season to taste with salt and pepper.
18
Ladle into individual bowls and serve immediately.

1204

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup dried small white navy beans (I use canned and avoid the soaking), 1 1/2 lbs well marbled boneless lamb stew meat, trim and cut into 1 inch cubes, 2 tablespoons all-purpose flour (plain), 3 tablespoons olive oil, and more.

Yes, Lamb, Barley And White Bean Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb, Barley And White Bean Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions