Monmouth Stew Recipe

Name: Monmouth Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 12 lbs stewing lamb, cubed (or 8 lamb chops trimmed); 1 ounce seasoned flour; 1 ounce butter or 1 ounce oil; 4 -6 leeks, cut into rings; 12 ounces pearl barley; 4 sprigs parsley, plug; 1 sprig thyme, plus; 1 bay leaf, tied together with string; salt and black pepper; 34-1 pint lamb stock

Servings: persons

1 12 lbs stewing lamb, cubed (or 8 lamb chops trimmed)
1 ounce seasoned flour
1 ounce butter or 1 ounce oil
4 -6 leeks, cut into rings
12 ounces pearl barley
4 sprigs parsley, plug
1 sprig thyme, plus
1 bay leaf, tied together with string
salt and black pepper
34-1 pint lamb stock

1
Set oven to 350*F or Mark 4.
2
Toss the lamb with the seasoned flour.
3
Heat the butter or oil in a frying pan and lightly brown the meat all over for 1 minutes.
4
Add the leeks and fry for a further minute, then transfer to a casserole dish.
5
Add the barley, herbs and seasonings, then pour over the stock.
6
Bring to the boil, cover and cook in the oven for 1 12 to 2 hours.
7
Remove the bundle of herbs (bouquet garni) before serving and serve with boiled potatoes.
8
Alternateively, if desired, the stew can be cooked gently, covered, on top of the stove until the meat is tender.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 12 lbs stewing lamb, cubed (or 8 lamb chops trimmed), 1 ounce seasoned flour, 1 ounce butter or 1 ounce oil, 4 -6 leeks, cut into rings, and more.

Yes, Monmouth 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.

Monmouth Stew

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