Irish Lamb And Barley Stew
Posted by Therese Kelly on Oct 15, 2004 - 7:48:00 AM
Gourmet stew: A hearty meal
1-1/4 pounds boneless lean lamb, cut into 1-inch cubes
2 (14-ounce) cans beef broth or four cups of beef stock
1 cup water
2 cups coarsely chopped cabbage
1 cup chopped carrots
1 cup chopped onion
1 cup chopped peeled rutabaga
1/3 cup quick-cooking barley
1 teaspoon thyme
1/2 teaspoon salt and 1/4 teaspoon garlic powder
1/4 teaspoon allspice
1/4 teaspoon pepper
1 bay leaf
1-1/2 Tablespoons cornstarch (made into paste in cup water)
Chopped fresh parsley
Brown the lamb in a Dutch oven coated with nonstick cooking spray over medium heat for 5 minutes, stirring frequently. Add the broth, water, cabbage, carrots, onion, rutabaga, barley, thyme, salt, garlic powder, allspice, pepper and bay leaf and mix well. Bring to a boil; reduce the heat to low.
Simmer for 20 minutes or until the lamb is tender, stirring occasionally. Discard the bay leaf. Stir in the cornstarch. Bring to a boil, stirring frequently. Cook until thickened, stirring constantly. Ladle into bowls. Sprinkle with parsley.
SERVINGS: 4 - 6
Serving Bel Air, Benedict Canyon, Beverly Hills. Brentwood, Laurel Canyon, Los Feliz, Malibu, Pacific Palisades, Melrose, Santa Monica, Sherman Oaks, Studio City, Topanga, Canyon, Westwood & Hollywood Hills.