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Hearty Lamb and Barley Stew with Caramelized Shallots
Indulge in a rich lamb and barley stew with caramelized shallots for cozy comfort. Perfect for chilly nights, it's a flavor-packed delight!
As the days grow shorter and the air turns crisp, there's nothing quite like a pot of stew simmering on the stove to warm the soul. This Hearty Lamb and Barley Stew with Caramelized Shallots is the epitome of comfort, combining tender chunks of lamb with nutty barley and a medley of vegetables, all enveloped in a rich, savory broth. The star of this dish, however, is the caramelized shallots, which add a touch of sweetness and depth of flavor that elevates the stew to a whole new level of indulgence.
Imagine a bowl of this steaming stew, each spoonful offering melt-in-your-mouth lamb, perfectly cooked barley, and those irresistible caramelized shallots. The combination of textures and flavors creates a truly satisfying experience, making it worth every minute of preparation. Whether you're serving it for a family dinner or a cozy night in, this stew promises to be the ultimate comfort food, sure to have everyone coming back for seconds.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
2 mins
Total Time
22 mins
Servings
6
Calories
580 kcal
per serving
Cuisine
Mediterranean
Indulge in a rich lamb and barley stew with caramelized shallots for cozy comfort. Perfect for chilly nights, it's a flavor-packed delight!
Ingredients
- • lamb shoulder, cubed: 2 pounds
- • olive oil: 3 tablespoons
- • shallots, thinly sliced: 6
- • garlic cloves, minced: 4
- • carrots, diced: 3
- • celery stalks, diced: 3
- • pearl barley: 1 cup
- • beef or lamb stock: 6 cups
- • fresh thyme sprigs: 4
- • bay leaves: 2
- • tomato paste: 2 tablespoons
- • red wine: 1 cup
- • Worcestershire sauce: 2 tablespoons
- • salt and black pepper: to taste
- • fresh parsley, chopped: for garnish
Instructions
- 1 Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the lamb cubes in batches, searing until browned on all sides. Remove the lamb and set aside.
- 2 In the same pot, add the remaining tablespoon of olive oil and the shallots. Cook over medium heat, stirring occasionally, until the shallots are golden brown and caramelized, about 10 minutes.
- 3 Add the garlic, carrots, and celery to the pot. Sauté for 5 minutes until the vegetables begin to soften. Stir in the tomato paste and cook for another 2 minutes, allowing it to darken slightly.
- 4 Pour in the red wine, scraping up any brown bits from the bottom of the pot. Let the wine reduce by half, then return the lamb to the pot along with the barley, stock, thyme, bay leaves, and Worcestershire sauce.
- 5 Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer gently for 1.5 to 2 hours, or until the lamb is tender and the barley is cooked through. Stir occasionally and adjust seasoning with salt and pepper as needed.
- 6 Remove the thyme sprigs and bay leaves before serving. Garnish the stew with fresh parsley and serve hot.
Serving Suggestions
- • This hearty lamb and barley stew is a meal in itself, but you can enhance the experience by serving it with a side of warm, crusty bread to soak up the flavorful broth. A simple green salad with a tangy vinaigrette will complement the richness of the stew beautifully. For a beverage pairing, consider a robust red wine such as a Cabernet Sauvignon or a Syrah to echo the stew's deep flavors. For those who enjoy a touch of spice, consider adding a dollop of harissa or a sprinkle of red pepper flakes on top. This will add an extra layer of heat and complexity to each bite.
Storage Tips
Store any leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the stew on the stovetop over medium heat, adding a splash of water or stock if it has thickened too much. This stew also freezes well; pour it into a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
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