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.

Lamb And Pearl Barley Stew Recipe

Name: Lamb and Pearl Barley Stew
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: English
Ingredients: 500G Free Range Diced Lamb Shoulder 500G; - Heera Pearl Barley; 100 g Yorkshire English Carrots 100G; 100G Celery Salt, 100G; 1 Onion Large 1 Each; 50G Black Garlic Cloves, 50G; 140G Cirio Supercirio Tomato Puree 140G; - Biona Capers in Olive Oil; 500G Great Scot Vegetable Broth Mix; - Rosemary Rosmarinus Officinalis Herb Garden Plant; - Thyme Bunched Herb; 10G Rajah Bay Leaves 10G; 400G Greenfield Himalayan Salt Fine 400G; 100G Heera Black Pepper Powder 100g; 250 Ml Trs Lemon Juice 250Ml

English cuisine · 429 calories

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

500G Free Range Diced Lamb Shoulder 500G
- Heera Pearl Barley
100 g Yorkshire English Carrots 100G
100G Celery Salt, 100G
1 Onion Large 1 Each
50G Black Garlic Cloves, 50G
140G Cirio Supercirio Tomato Puree 140G
- Biona Capers In Olive Oil
500G Great Scot Vegetable Broth Mix
- Rosemary Rosmarinus Officinalis Herb Garden Plant
- Thyme Bunched Herb
10G Rajah Bay Leaves 10G
400G Greenfield Himalayan Salt Fine 400G
100G Heera Black Pepper Powder 100g
250 Ml Trs Lemon Juice 250Ml

Instructions

1. Heat the olive oil in a large pot over medium heat, then add the diced lamb shoulder and brown it on all sides for 5 minutes.
2. Peel and dice the onion and garlic cloves; chop the carrots and celery into small pieces.
3. Add the onions and garlic to the pot with the lamb and sauté for 2-3 minutes until softened and fragrant.
4. Stir in the tomato puree, dried rosemary, thyme, and bay leaf, cooking for another minute to release the flavors.
5. Add the pearl barley to the pot and mix well to coat it in the flavors of the herbs and tomato puree.
6. Pour in the vegetable stock and bring the mixture to a gentle boil, stirring occasionally.
7. Reduce the heat to low, cover the pot with a lid, and simmer for 20 minutes.
8. After 20 minutes, add the chopped carrots and celery to the pot and stir them into the stew.
9. Continue to simmer for another 15 minutes, stirring occasionally, until the barley is tender and the vegetables are cooked through.
10. Season the stew with salt and black pepper to taste, adjusting as needed.
11. Remove the bay leaf and squeeze in the fresh lemon juice to brighten the flavors before serving.
12. Divide the stew evenly into two bowls and garnish with some fresh herbs if desired.

How to make Lamb And Pearl Barley Stew

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.
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.
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.
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.
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.