Best Crock Pot Lamb Stew With Barley Recipes

SLOW COOKER LAMB STEW

Slow Cooker Lamb Stew image

Lamb and veggies come together in this warm and comforting stew. Let your slow cooker work its magic, while you spend your time doing other things.

Provided by Soup Loving Nicole

Categories Soups, Stews and Chili Recipes Stews

Time 7h30m

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 pound cubed lamb stew meat
1 large onion, sliced into petals
2 large carrots, sliced
2 stalks celery, sliced
4 fresh button mushrooms, sliced
1 pound red potatoes, cut into large cubes
6 ounces tomato paste
2 cups beef broth
½ cup beer
3 tablespoons Worcestershire sauce
1 large sprig fresh rosemary
salt and pepper to taste
1 ½ cups frozen peas

Steps:

Heat oil in large skillet over medium-high heat. Add lamb and onions. Cook until lamb is brown and onions are soft, about 5 minutes. Transfer mixture to a slow cooker.
Add carrots, celery, mushrooms, potatoes, tomato paste, beef broth, beer, Worcestershire sauce, rosemary, salt, and pepper; stir to combine and close slow cooker.
Cook on High for 7 hours. Add peas and cook an additional 15 minutes. Season with salt and pepper.

Nutrition Facts : Calories 438.2 calories, Carbohydrate 45.6 g, Cholesterol 64.3 mg, Fat 16.5 g, Fiber 8.2 g, Protein 27 g, SaturatedFat 5.8 g, Sodium 1053.1 mg, Sugar 14.5 g

BARLEY AND LAMB STEW

Barley and Lamb Stew image

Provided by Alton Brown

Categories main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 pounds boneless lamb shoulder, trimmed of fat and cut into bite-size pieces
1/4 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon all-purpose flour
1 tablespoon olive oil, divided
3 medium carrots, cut into 1/4-inch rounds
1 cup barley grits
4 cups chicken broth
2 teaspoons freshly chopped oregano

Steps:

In a medium mixing bowl, toss the lamb with the salt, pepper and flour.
Heat 1/2 tablespoon olive oil in a 4 to 5-quart Dutch oven set over medium-high heat until it shimmers. Add half of the lamb, and brown on all sides, approximately 7 to 8 minutes total. Remove the lamb to a bowl and repeat with the remaining oil and lamb. Remove the second batch of lamb to the bowl and add the carrots to the pot. Saute the carrots for 3 to 4 minutes, stirring occasionally. Return all of the lamb to the pot along with the grits and stir to combine. Add the chicken broth and bring to a boil. Once boiling, decrease the heat to low, cover and simmer for 30 to 45 minutes or until the liquid is absorbed and the lamb and grits are tender. Five minutes before the stew is finished, add the oregano. Taste for seasoning and add salt and pepper as desired. Serve in bowls.

CROCK POT LAMB STEW WITH BARLEY

Crock Pot Lamb Stew With Barley image

This is based on a recipe from BH&G's Biggest Book of Slow Cooker Recipes. This is a nice, hearty lamb stew. I serve with bread (homemade, of course!) and a salad.

Provided by mersaydees

Categories Stew

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 410.2, Fat 15.6, SaturatedFat 4.4, Cholesterol 122.4, Sodium 456.4, Carbohydrate 24.2, Fiber 5.1, Sugar 5.6, Protein 43.3

CROCK POT LAMB AND BARLEY STEW

Crock Pot Lamb and Barley Stew image

Lamb, barley and root vegetables are made for a slow cooker, blending their flavors into a delicious stew. This is another great recipe from the BHG Slow Cooker Recipes book.

Provided by Geema

Categories Stew

Time 9h15m

Yield 4-5 serving(s)

Number Of Ingredients 11

Ingredients

1 lb lamb stew meat, cut into 1 inch cubes
1 large onion, large dice
1 large turnip, peeled and cut into 1/2 inch pieces
2 medium carrots, sliced 1/2 ", thick
3 (14 ounce) cans beef broth
1 (12 ounce) bottle dark beer
2/3 cup pearl barley
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
2 tablespoons snipped fresh parsley

Steps:

Place the meat, onion, turnips and carrots in the crock pot.
Stir in the broth, beer, barley and all seasonings.
Cover and cook on low for 8-10 hours.
Stir in the parsley before serving.

Nutrition Facts : Calories 469.7, Fat 11.2, SaturatedFat 4, Cholesterol 122.4, Sodium 1538.2, Carbohydrate 38.8, Fiber 7.7, Sugar 5.1, Protein 46.5

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