Lamb Stew with Pearl Barley

Tue, 1 October 2019

Ingredients:
2lb/900g stewing lamb
3 carrots - peeled and diced
1 onion - peeled and diced
1 leek - sliced
2 large potatoes
2oz/50g pearl barley
Thyme sprigs
1 pint/600ml stock or water

Method:
1. Heat a large saucepan with a little oil and brown off the meat quite quickly.
2. Mix in the pearl barley and the stock at this time and allow the mixture to come to the boil, then reduce the heat to a very gentle simmer. Simmer for 1 hour at this stage,
3. Add in the chopped carrots, onions and leeks and thyme springs at this stage.
4. After a further 20 minutes of cooking add in the diced potatoes. The potatoes and barley will both act as thickening agent so you may need to add a little extra stock depending on the consistency you like in your stew.
5. Allow the stew to cook gently for another 20 minutes - this will make the meat nice and tender and will ensure a good product for you.
6. When the stew is cooked sprinkle the dish with a little chopped parsley and serve immediately with some deliciously creamy mashed potatoes.