Best Lamb Barley And White Bean Stew Recipes

Barley and Lamb Stew image

Provided by Alton Brown

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 9

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.

Lamb and Bulgur Stew with White Beans image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped (about 1 1/2 cups)
1/2 pound ground lamb
2/3 cup bulgur
3/4 teaspoon red-pepper flakes
Coarse salt and freshly ground pepper
2 teaspoons sweet paprika
1 can (28 ounces) diced plum tomatoes
2 cups water
1 can (14.5 ounces) gigante or cannellini beans, drained and rinsed
5 ounces baby spinach (about 5 cups)
3 1/2 ounces feta cheese (about 2/3 cup), plus more for garnish
1 tablespoon fresh oregano leaves, plus more for garnish

Steps:

Heat oil in a large pot over medium-high heat. Add onion, lamb, bulgur, red-pepper flakes, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring to break up lamb, until lamb is cooked, about 5 minutes. Add paprika; stir until fragrant and toasted, 30 seconds. Add tomatoes and water, bring to a simmer, and cover. Lower heat; gently simmer, stirring occasionally, until bulgur is tender, about 25 minutes.
Stir in beans, spinach, feta, and oregano; cook until feta is almost melted and beans are warmed through, about 2 minutes. Garnish with feta and oregano.

Lamb, Barley and White Bean Stew image

Provided by Flora Underwood

Categories Stew

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 cup dried small white navy beans (I use canned and avoid the soaking)
1 1/2 lbs well marbled boneless lamb stew meat, trim and cut into 1 inch cubes
2 tablespoons all-purpose flour (plain)
3 tablespoons olive oil
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 bay leaves
3 garlic cloves, minced
6 cups beef stock (I use chicken.) or 6 cups veal stock (I use chicken.)
18 white pearl onions
6 carrots, peeled and cut in 1 inch lengths
1 cup pearl barley
1 lb red potatoes, unpeeled and quartered
1 cup fresh peas (I use canned peas) or 1 cup thawed frozen peas (I use canned peas)
salt
fresh ground pepper

Steps:

Pick over and discard any damaged beans or stones.
Rinse the beans.
Place in a bowl, add plenty of water to cover and soak for about 3 hours.
Drain and set aside.
Coat the lamb cubes with the flour, shaking off any excess.
In a large heavy pan.
over medium-high heat, warm the olive oil.
Add the lamb and brown well on all sides, 10-15 minutes.
Add the rosemary, thyme, bay leaves, garlic, beans and stock.
Bring to a boil, reduce the heat to low, cover and simmer for 1 hour.
Meanwhile, bring a saucepan three-fourths full of water to a boil.
Add the pearl onions and simmer for 45 seconds.
Drain, cool and using s knife, peel of the skins.
Add the onions, carrots and barley to the stew and simmer for 30 minutes longer.
Add the potatoes and simmer until the potatoes are tender, 30 minutes longer.
Add the peas and simmer for 5 minutes longer.
Season to taste with salt and pepper.
Ladle into individual bowls and serve immediately.