IRISH STEW WITH PEARL BARLEY
This garlicky riff on Ireland's national dish comes from famed Irish chef and cookbook author Rachel Allen.
Provided by Rachel Allen
Categories HarperCollins Lamb Stew Dinner Winter St. Patrick's Day Potato Barley Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F.
- Place a flameproof casserole (or large saucepan) on a medium-high heat. Trim the excess fat from the chops and place the scraps of fat in the pan so that they can render.
- Meanwhile, cut the chops in half lengthways so as not to go through the bone. When some fat has melted into the pan, pick out the unmelted/unrendered bits (and eat them or give them to your dogs!), turn the heat up to high and place the chops in the pan. Cook on both sides, seasoning with salt and pepper, until brown, then transfer them to a plate.
- Add the carrots, celery, onions and garlic to the pan, season with salt and pepper and toss on the heat for a couple of minutes until starting to go slightly golden at the edges. Return the meat (and all the juices) to the pan with the barley and stock and stir to combine. Bring to a boil, cover and cook in the oven for 1 hour.
- Meanwhile, peel the potatoes and halve if large. Once the hour is up, take the pan out of the oven and place the potatoes on top. Cover and put back in the oven for 35-45 minutes until cooked. Scatter with parsley and serve from the pan.
LAMB, BARLEY AND WHITE BEAN STEW
Make and share this Lamb, Barley and White Bean Stew recipe from Food.com.
Provided by Flora Underwood
Categories Stew
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 980.3, Fat 26.7, SaturatedFat 7.1, Cholesterol 183.6, Sodium 311.4, Carbohydrate 112, Fiber 22.6, Sugar 18.7, Protein 73.8
BARLEY AND LAMB STEW
Provided by Alton Brown
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 9
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 STEW WITH WHITE BEANS
Taken from The New Portuguese Table by David Leite http://leitesculinaria.com . I love working out of this book! The recipes are laid out beautifully, and work very well. This lamb stew is full of hearty flavorful ingredients, sure to fill you up on a cool evening or after a hard day's work. This takes a couple of hours, plus marinating time; but is well worth the time invested!
Provided by IngridH
Categories One Dish Meal
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Toss the lamb with the orange juice, garlic, ginger, and mint in a large bowl. Let marinate, covered, in the fridge for 4 hours.
- Dump the lamb into a colander set over a bowl to catch the marinade. Reserve the liquid. Dry the lamb very well with paper towels; if you don't, the pieces will steam, not sear. Generously season the lamb with salt and pepper.
- Heat the oil in a large pot over medium-high heat until very hot. Working in 3 or 4 batches, sear the lamb pieces, stirring occasionally, until browned, 8 to 10 minutes. Using a slotted spoon, transfer to a bowl. Return all the lamb to the pot, sprinkle with the flour, and stir to combine. Pour in the reserved marinade and the stock. Add the drained soaked beans (if using canned beans, add them in the next step), the carrots, bay leaves, cinnamon, oregano, star anise, coriander seeds, cumin, lemon zest, and lemon juice, cover, and bring to a boil. Reduce the heat to low and simmer for 1¼ hours, stirring occasionally.
- Spoon in the tomatoes and the canned beans, if using. Continue simmering, uncovered if the stew is thin, until the lamb is tender and the beans are soft but still hold their shape, 15 to 20 minutes more. Toss out the bay leaves, cinnamon sticks, and star anise. Take a taste and season the stew with salt and pepper, if needed.
- To serve, ladle into bowls and speckle with parsley.
Nutrition Facts : Calories 838, Fat 53.5, SaturatedFat 21.8, Cholesterol 163.7, Sodium 522.4, Carbohydrate 39.6, Fiber 12.5, Sugar 9.6, Protein 49.3
LAMB AND BEAN STEW
Provided by Trish Hall
Categories dinner, soups and stews, main course
Time 2h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Put lima beans, whole onion and pork hocks in a pot with 8 cups water. Cook 1 1/2 hours.
- Meanwhile, put oil into a hot pan and brown lamb over high heat on both sides, about 10 minutes. Salt and pepper lightly. Pour off fat. Add chopped onion and garlic and scrape pieces from bottom of pan. Add remaining 2 cups water, tomatoes, tomato paste, bay leaf and thyme, and bring to boil. Adjust salt and pepper.
- Remove pork hocks from beans and add to lamb mixture. Cover and simmer 1 1/2 hours.
- Cut kielbasa into 16 slices. Add 8 pieces to lamb mixture and reserve the rest.
- Chop cooked whole onion and add it, together with lima beans (drained slightly), to lamb.
- Remove pork hocks from pan and cut into small pieces, including skin. Add back to pan. Discard bones. Simmer 15 minutes
- Preheat broiler to high.
- Push bread through a strainer, or put in a food processor, to make crumbs.
- Transfer cassoulet to an oven-proof pot. Remove bay leaf. Top with bread crumbs and place remaining kielbasa over the top. Place casserole about 9 inches from broiler and cook until bread crumbs are browned, about 5 minutes. Remove from oven, top with chopped parsley and serve.
Nutrition Facts : @context http, Calories 661, UnsaturatedFat 19 grams, Carbohydrate 47 grams, Fat 34 grams, Fiber 13 grams, Protein 42 grams, SaturatedFat 12 grams, Sodium 1406 milligrams, Sugar 9 grams, TransFat 0 grams
More about "lamb barley and white bean stew recipes"
SLOW COOKED LAMB AND CANNELLINI BEANS – LEITE'S CULINARIA
From leitesculinaria.com
4.8/5 (4)Total Time 2 hrs 30 minsCategory MainsCalories 370 per serving
LAMB AND PEARL BARLEY STEW / SOUP RECIPE & VIDEO
From eatsimplefood.com
TUSCAN LAMB AND WHITE BEAN STEW | MIDWEST LIVING
From midwestliving.com
LAMB STEW WITH GREAT NORTHERN BEANS | UMAMI
From umami.site
LEBANESE FASOLIA (WHITE BEAN AND LAMB STEW) - SKINNY …
From skinnyspatula.com
Reviews 17Calories 673 per servingCategory One Pot Meals
SLOW-COOKED LAMB AND WHITE BEAN STEW RECIPE - WAITROSE
From waitrose.com
10 BEST PEARL BARLEY STEW LAMB RECIPES | YUMMLY
From yummly.com
MIDDLE EASTERN LAMB STEW - EATINGWELL
From eatingwell.com
BARLEY STEW RECIPE WITH CARAMELIZED ONIONS, WHITE BEANS & SPINACH
From cookincanuck.com
WHITE BEAN, SPINACH, AND BARLEY STEW | ALLRECIPES
From test.element.allrecipes.com
LAMB, BARLEY AND WHITE BEAN STEW - WWE.JOANNEWEIR.COM
From wwe.joanneweir.com
LAMB STEW WITH WHITE BEANS AND TOMATOES — MARK …
From markbittman.com
LAMB, BARLEY AND WHITE BEAN STEW
From cookinglass.joanneweir.com
LAMB, BARLEY AND WHITE BEAN STEW - JOANNEWEIR.COM
From joanneweir.com
LAMB STEW RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
LAMB AND WHITE BEAN STEW RECIPE
From recipeland.com
BEST SLOW COOKER RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
LAMB, BARLEY AND WHITE BEAN STEW | NATURALLY SAVVY
From naturallysavvy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love