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.