Lamb is a particularly good source of B vitamins and barley is rich in many less common minerals essential to your body and is high in fiber. So this stew is delicious, easy and good for you.
Spring Lamb and Barley Stew
Servings
6 Servings
Ingredients
- Extra virgin olive oil
- 1 onion coarsely chopped
- 1 large turnip peeled, coarsely chopped
- 1 carrot coarsely chopped
- 1 stalk celery coarsely chopped
- 2 leeks trimmed and cleaned, coarsely chopped
- 2 pounds lamb stew meat or lamb shankcut up or beef stew meat
- 2 cloves garlic coarsely chopped
- 1 tablespoon fresh rosemary or 1 teaspoon dried coarsely chopped
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 ½ cups raw barley
- 1 quart beef broth
Instructions
- In a slow cooker insert greased well with cooking spray layer onions, turnips, carrots, celery, leeks, and lamb.
- Season lamb with garlic, rosemary, salt, and pepper.
- Add barley and enough beef broth to cover.
- Cook on low for at least 8 hours or up to 20 hours.
Nutrition
Nutrition Facts
Spring Lamb and Barley Stew
Amount per Serving
Calories
430
% Daily Value*
Fat
9
g
14
%
Cholesterol
98
mg
33
%
Sodium
866
mg
38
%
Carbohydrates
48
g
16
%
Fiber
10
g
42
%
Sugar
4
g
4
%
Protein
38
g
76
%
* Percent Daily Values are based on a 2000 calorie diet.
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