Lamb And Pearl Barley Stew Recipe

About this recipe

Lamb and Pearl Barley Stew is a hearty and satisfying dish that brings together tender lamb, pearl barley, and fresh vegetables in a rich, aromatic broth. Perfect for a busy lunch, this English-inspired recipe delivers both flavor and nutrition in under an hour. Packed with 30g of protein per serving, it supports muscle maintenance and keeps you energized throughout the day. The pearl barley adds a chewy texture and wholesome carbohydrates, while the carrots, celery, and onions contribute essential vitamins and fiber. Cooking is straightforward, with minimal prep and a simmering process that lets the flavors meld beautifully. Serve this comforting stew on a chilly day or when you crave a cozy and fulfilling meal—it’s sure to become a favorite in your lunch rotation.

Ingredients

• 100 G Jumbo Garlic 100g
• - Thyme Bunched Herb
• 100G Heera Black Pepper Powder 100g
• - Potts Vegetable Stock Can
• - Heera Pearl Barley
• 100 g Yorkshire English Carrots 100G
• 140G Cirio Supercirio Tomato Puree 140G
• 400G Greenfield Himalayan Salt Fine 400G
• 10G Rajah Bay Leaves 10G
• 250 Ml Trs Lemon Juice 250Ml
• 1 Onion Large 1 Each
• 500G Free Range Diced Lamb Shoulder 500G
• 450 g Fenland Celery 450 G
• 18 g Schwartz Dried Rosemary Jar 18g
• 500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. 1. Heat 1 tbsp olive oil in a large pot over medium heat, then add the diced lamb shoulder (300 g) and brown it on all sides for 5 minutes.
2. 2. Peel and dice the onion and 3 garlic cloves; chop the carrots (150 g) and celery (100 g) into small pieces.
3. 3. Add the onion and garlic to the pot with the lamb and sauté for 2-3 minutes until softened and fragrant.
4. 4. Stir in 2 tbsp tomato puree, 1 tsp dried rosemary, 1 tsp thyme leaves and the bay leaf, cooking for another minute to release the flavors.
5. 5. Add 100 g pearl barley to the pot and mix well to coat it in the flavors of the herbs and tomato puree.
6. 6. Pour in 700 ml vegetable stock (made with the Potts stock) and bring the mixture to a gentle boil, stirring occasionally.
7. 7. Reduce the heat to low, cover the pot with a lid, and simmer for 30 minutes.
8. 8. After 30 minutes, add the chopped carrots and celery to the pot and stir them into the stew.
9. 9. Continue to simmer for another 20 minutes, stirring occasionally, until the lamb and barley are tender and the vegetables are cooked through.
10. 10. Season the stew with salt and black pepper to taste, adjusting as needed.
11. 11. Remove the bay leaf and squeeze in 1 tbsp lemon juice to brighten the flavors before serving.
12. 12. Divide the stew evenly into two bowls and garnish with a little fresh thyme if desired.

How to make Lamb And Pearl Barley Stew

1. Brown lamb and aromatics. Brown the diced lamb shoulder in olive oil over medium heat for 5 minutes. Dice the onion and garlic, chop the carrots and celery, then sauté the onion and garlic with the lamb for 2-3 minutes.
2. Add barley and stock. Stir in tomato purée, rosemary, thyme and bay leaf for a minute, mix in the pearl barley, then pour in the vegetable stock and bring to a gentle boil.
3. Simmer the stew. Cover and simmer on low for 20 minutes, then add the carrots and celery and simmer for another 15 minutes until the barley is tender and the vegetables are cooked through.
4. Season and brighten. Season the stew with salt and black pepper to taste, remove the bay leaf and squeeze in the fresh lemon juice to lift the flavours.
5. Divide and garnish. Divide the lamb and pearl barley stew evenly between two bowls and garnish with some fresh herbs if you like before serving.

Frequently asked questions

How long does Lamb and Pearl Barley Stew take?

About 55 minutes, with 10 minutes of prep and 45 minutes of cooking until the lamb and barley are tender.

Is Lamb and Pearl Barley Stew vegetarian?

No, it is made with diced lamb shoulder simmered with barley and vegetables, so it is not suitable for a vegetarian diet.

How do I get tender lamb in a stew?

Brown the diced shoulder well first, then keep the stew at a gentle simmer with the lid on. Boiling hard tightens the meat and makes it chewy.

Can I freeze Lamb and Pearl Barley Stew?

Yes, it freezes well for up to three months. The barley keeps absorbing liquid, so add a splash of stock when reheating until piping hot.

Can I use beef instead of lamb?

Yes, diced braising beef works well with the barley, rosemary and tomato. It may need a little longer simmering to become fully tender.