For probably my entire life, every October, there is always one crisp day where I’d get a huge treat because my Grammy or mom, announce that they’re going to make Lamb Stew. Lamb Stew, for our family, has been a Fall tradition for as long as I can remember. In the past, when anyone decided to make it, it ended up being a night when family came over for no reason other than to share a good meal together. We’re all so busy anymore that doesn’t happen as much, but nowadays, it will at least get Flower and I go head over to my parents for a nice quiet Sunday dinner and catch up. That’s my goal for Sundays on The Hungry Dater–to create great meals which get shared with good people. That’s exactly what this meal has been for me.
I usually like to credit recipe writers, but honestly, I have no idea where this recipe came from–as far as I’m concerned my Grammy made it up. Hahaha.
I know Lamb is often a heated food topic. Some people have moral reasons to stay away from it, many people just don’t like it. I personally love it, so I prefer to consume it, while making sure it’s being sustainably and ethically raised. If Lamb isn’t your cup of tea, stay tuned in the next few weeks and we’ll have some awesome lamb-less warming family dinners to share!
Happy Cooking!
Lamb Stew Recipe
- 1 Tbsp. Butter
- 1 Tbsp. Olive Oil
- 2 lb. Bone-In Lamb Stew Meat (if you can’t find this, get a package of lamb chunks and a bone-in leg of lamb work. Just make sure you get at least one bone in there.)
- Yellow Onion, Chopped
- 2 Packages Lipton Onion Soup Mix
- 2 Bay Leaves
- 1 Cup Barley
- 6-7 Large Carrots, cut in large sticks
- 12-15 New Potatoes
- 10 oz. Frozen Peas
Melt the butter and brown the stew meat in a heavy skillet. You want to get as much flavor as possible, and browning adds extra meaty flavor, so make sure to do this.
In the bottom of a large stock pot, heat the Olive Oil and add the Onion. Sautee the onions for 3-5 minutes, or until fragrant and clear in color.
Add 2 cups of Water, Meat and as much of the Meat Juice as you can get out of the skillet to the Onions.
Add the Onion Soup Mix.
Break Bay Leaves in half to release flavor and add them to the simmering pot.
Let mixture simmer for 5-10 minutes.
Add 8-10 more Cups of Water, cover pot and simmer for up to 2.5 Hours, stirring occasionally and adding more water as needed. You want the broth to be a nice thick gravy-like texture and you want to give it as much time as possible to suck all the flavors from the meat and meat bones.
Add Barley and simmer for approximately 15 minutes.
Add Carrots and Potatoes and simmer for the rest of the necessary Barley cook-time (usually 30 more minutes).
When the potatoes and carrots are soft, add the peas and simmer 5-10 more minutes until they are warm (you don’t want to overcook them, though.)
Serve.
***Just as a quick note, this is a great recipe to keep for the week or to freeze and reheat as the flavors actually meld better if the stew is consumed a couple days after it’s made. I also find, while it’s a perfect meal to be consumed on its own, it’s awesome with some buttermilk biscuits! 🙂
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