Crock Pot Lamb Stew With Barley
photo by mersaydees
- Ready In:
- 4hrs 20mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 1⁄2 lbs lamb stew meat, cut into 1-inch cubes
- 2 tablespoons cooking oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 1⁄2 cups low sodium chicken broth
- 1 (14 1/2 ounce) can diced tomatoes
- 1⁄2 cup pearl barley (regular)
- 1⁄4 cup dry white wine (optional)
- 2 tablespoons chopped fresh dill or 1 1/2 teaspoons dried dill
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 (10 ounce) jar roasted sweet red peppers, drained and thinly sliced (about 1 1/2 cups)
- 1⁄4 cup chopped of fresh mint
directions
- Heat oil in a large heavy-bottomed skillet, or an electric frying appliance, such as in my case. Brown half of the meat in the hot oil and set aside. Add remaining meat; add onion when meat is nearly browned. After the onion is tender, two minutes or so, add the garlic to the onion/meat mixture and saute for a couple of more minutes.
- In a 3 1/2- to 5-quart slow cooker, combine the broth, undrained tomatoes, barley, wine (if using), dried dillweed (if using), salt, and black pepper. Add the meat mixture and stir.
- Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Before serving, stir in the roasted peppers and fresh mint. If using fresh dill, stir that in as well.
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Reviews
-
Although I didn't use the mint or the roasted red pepper, I thought the recipe needed some tweaking. Firstly, the barley was too soft at the end of cooking time. I would try putting it in after the first hour. Also, I added some carrot chunks along with the meat, and some chunked zucchini the last hour. What is a stew without veggies? It is tasty and hearty, but I felt it needed some more zing. Haven't quite determined what that missing ingredient is as yet. Any suggestions?
RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana