Lamb And Pearl Barley Slow Cooker

This simple comforting Irish inspired lamb and pearl barley stew recipe will warm you up with its chewy and hearty barley, soft cooked veggies, and tender lamb.

This dish is ready in ~ 30-45 minutes but can also be braised in the slow cooker / crock-pot for 8 hours.

Top view of raw ingredients: plate of raw cubed lamb shoulder, plate of onions, small bowl of garlic, small bowl of chopped parsley, 2 bay leaves, measuring cup of pearl barley, plate of chopped green beans, plate of sliced carrots, plate of sliced celery.

Don't like lamb? Substitute boneless/skinless chicken thighs or chunks of chuck roast and shred it easily after it's cooked. Like a leaner meat? Chicken breast works great too.

Lamb cooks fast, especially when it's cut into bite size pieces. Sear it first and set it aside and add in at the last minute so it doesn't get tough.

Like a thicker stew? Dredge the diced lamb into flour before searing. The flour will thicken the stew up even more.

Side view of a wood bowl of lamb stew with parsley garnish. Big red pot of stew in the background.

What's the difference between stew and soup? Stew is barely covered with liquid and is much thicker than soup. Add more broth (or even water in a pinch) if you want it thinner like soup.

Don't want to cut up green beans or don't like them? Buy frozen green beans and/or substitute frozen peas.

Wood bowl of lamb and barley stew with a spoon sticking out with parsley garnish on the side. Top view.

Things In My Kitchen:

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6 quart dutch oven for stewing / braising the lamb for 45 minutes
A crock-pot when I just want to throw everything in and walk away for 8 hours.

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Lamb And Pearl Barley Stew

Lamb & Barley Stew in Wooden Bowl with spoon sticking out. Top view.

EatSimpleFood.com

This simple comforting Irish inspired lamb and pearl barley stew recipe will warm you up with its chewy and hearty barley, soft cooked veggies, and tender lamb.

Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes
Total Time: 2 hours
Yield: 6 1x
Category: Main Dish
Method: Stovetop / Oven / Crockpot /Instant Pot
Cuisine: International

2 lbs boneless lamb shoulder, trimmed & cut into bite size pieces
2 tablespoon vegetable oil
1 small onion, diced
2 carrots, sliced
2 celery, sliced
1 tablespoon garlic, minced
8 cups chicken broth
2 bay leaves
¾ cup pearl barley
2 cups green beans, cut into 1" pieces
¼ cup parsley, chopped - as garnish
½ teaspoon salt
¼ teaspoon black pepper

Dice lamb and lightly salt & pepper.
Bring a large pot (I prefer a 6 quart dutch oven) to medium high heat and add the lamb in batches (overcrowding the pan will cause the lamb to steam & not brown). Sear 6-8 minutes or until brown. Remove lamb from pan with slotted spoon (leaving any drippings in pan) and set aside.
Add onions, carrots, and celery to the pan. Reduce heat if super hot and cook 5-7 minutes or until veggies are soft & translucent. Add garlic and cook 1-2 minutes or until fragrant.
Add chicken broth and bay leaves, cover, and bring to a boil. Add pearl barley, bring to a boil, reduce heat to a simmer, and cook covered ~ 30 minutes. Add lamb (and any juice) and green beans and cook ~ 10 minutes or until barley is soft but chewy and green beans are cooked to your liking.
Add salt to taste. Spoon into bowls and garnish with parsley. Happy stewin'! beckie

Notes

Don't want to cut up green beans or don't like them? Buy frozen green beans and/or substitute frozen peas.
Ran out of broth but want the stew thinner? Add some water instead.

Keywords: Lamb, Pearl Barley, Braised, One Pot Meals, St Patricks Day, Dairy Free, Comfort Food, Irish Stew

Top view close up of raw ingredients: plate of raw cubed lamb shoulder, plate of onions, small bowl of garlic, small bowl of chopped parsley, 2 bay leaves.

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