📝 About This Recipe
This soul-warming stew is a celebration of pastoral cooking, combining succulent morsels of grass-fed lamb with the nutty, chewy texture of slow-simmered pearl barley. Infused with fresh rosemary, red wine, and sweet root vegetables, it offers a deep umami profile that evokes the misty hills of the British countryside. It is the ultimate comfort meal, designed to nourish the spirit while providing a sophisticated depth of flavor that only patient braising can achieve.
🥗 Ingredients
The Meat
- 2 pounds Lamb shoulder (trimmed of excess fat and cut into 1.5-inch cubes)
- 1/4 cup All-purpose flour (for dredging)
- 1 teaspoon Kosher salt and black pepper (plus more to taste)
- 3 tablespoons Olive oil (divided)
Aromatics and Grains
- 1 large Yellow onion (diced)
- 4 Garlic cloves (minced)
- 3 medium Carrots (peeled and cut into thick rounds)
- 2 pieces Celery stalks (sliced)
- 3/4 cup Pearl barley (rinsed thoroughly)
- 1 tablespoon Tomato paste
The Braising Liquid and Herbs
- 1 cup Dry red wine (such as Cabernet or Merlot)
- 5 cups Beef or Lamb stock (low sodium)
- 2 sprigs Fresh rosemary (finely chopped)
- 3 sprigs Fresh thyme (leaves removed)
- 1 piece Bay leaf (dried)
- 1 tablespoon Worcestershire sauce
For Garnish
- 1/4 cup Fresh parsley (chopped for brightness)
- 1 teaspoon Lemon zest (optional, for a citrus lift)
👨🍳 Instructions
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1
Pat the lamb cubes dry with paper towels. In a large bowl, toss the lamb with flour, salt, and pepper until lightly coated.
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2
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
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3
Sear the lamb in batches to avoid crowding the pan. Cook until deeply browned on all sides, about 5-7 minutes per batch. Remove lamb and set aside on a plate.
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4
Lower the heat to medium and add the remaining tablespoon of oil. Stir in the onions, carrots, and celery.
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5
Sauté the vegetables for 5-6 minutes until the onions are translucent and starting to soften.
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6
Add the garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a dark brick red and smells fragrant.
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7
Pour in the red wine to deglaze the pot. Use a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pan—this is where the flavor lives!
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8
Return the lamb and any accumulated juices to the pot. Add the pearl barley, rosemary, thyme, and bay leaf.
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9
Pour in the stock and Worcestershire sauce. Bring the mixture to a gentle boil.
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10
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently for 1 hour and 30 minutes.
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11
Check the stew; the lamb should be fork-tender and the barley plump. If the stew is too thick, add an extra splash of stock.
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12
Simmer uncovered for an additional 15 minutes to thicken the sauce to a glossy consistency if desired.
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13
Remove the bay leaf. Taste and adjust seasoning with more salt or pepper as needed.
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14
Stir in the fresh parsley and lemon zest just before serving to provide a vibrant finish.
💡 Chef's Tips
Always sear the meat in batches; if you crowd the pan, the lamb will steam rather than brown, losing that essential crust. Use pearl barley rather than hulled barley for this recipe as it cooks faster and creates a silkier texture. If you prefer a thicker stew, mash a few of the cooked carrot pieces against the side of the pot and stir them back in. For the best flavor, make this stew a day in advance; the flavors meld and deepen significantly overnight in the fridge. Don't skip the deglazing step with wine—the acidity is crucial to cutting through the richness of the lamb fat.
🍽️ Serving Suggestions
Serve in deep warmed bowls with a thick slice of crusty sourdough bread for mopping up the gravy. Pair with a bold red wine like a Syrah or a classic Guinness stout to complement the earthy barley. A side of steamed kale or buttered savoy cabbage provides a nice bitter contrast to the sweet root vegetables. Top with a dollop of horseradish cream if you enjoy a bit of heat and tang. Accompany with a simple arugula salad dressed in a sharp lemon vinaigrette.