LAMB, BARLEY AND WHITE BEAN STEW

Lamb, Barley and White Bean Stew image

Provided by Flora Underwood

Categories Stew

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 16

Previous Next

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.