lamb stew

Ingredients

• 1.5 lbs Lamb Shoulder, cut into 1-inch cubes
• 2 tbsp Olive Oil
• 1 large Onion, chopped
• 2 Carrots, peeled and chopped
• 2 Celery Stalks, chopped
• 4 cloves Garlic, minced
• 8 cups Beef Broth
• 1 cup Dry Red Wine
• 1 tbsp Tomato Paste
• 1 tsp Dried Thyme
• 1/2 tsp Dried Rosemary
• 2 Bay Leaves
• 1 lb Potatoes, peeled and cubed
• 1 cup Pearl Barley
• Salt and Pepper to taste

Instructions

1. Heat olive oil in a large Dutch oven or pot over medium-high heat.
2. Season lamb cubes with salt and pepper and brown on all sides. Remove lamb and set aside.
3. Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
4. Stir in garlic and cook for 1 minute more.
5. Pour in red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
6. Return the lamb to the pot.
7. Add beef broth, tomato paste, thyme, rosemary, and bay leaves.
8. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 - 2 hours, or until the lamb is very tender.
9. Add potatoes and pearl barley. Cover and continue to simmer for another 30-45 minutes, or until the potatoes are tender and the barley is cooked.
10. Remove bay leaves before serving.

Notes

• For a richer flavor, sear the lamb in batches to ensure proper browning.
• Using bone-in lamb shoulder results in a more flavorful stew. Consider removing the bone after cooking.
• A splash of Worcestershire sauce (1-2 tsp) can enhance the savory flavor.
• Serve with crusty bread for soaking up the delicious broth.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavor will actually improve over time.