Lamb Barley And White Bean Stew Recipes

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.

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.

Steps:

• Bring the barley and water to a boil in a pot. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
• Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until tender. Season with rosemary. Mix the mushrooms, yellow bell pepper, and wine into the pot, and cook 5 minutes. Stir in the cooked barley, beans, tomatoes, and spinach. Season with red pepper flakes. Continue cooking 10 minutes, or until spinach is wilted.