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Lamb and pearl barley stew recipe

Lamb and pearl barley stew

Created by The Tesco Recipes team

Tesco magazine's editor Lauren Rose-Smith shares her mum's recipe for lamb stew. Comfort in a bowl, this winter warmer makes a great alternative to Sunday lunch or serve midweek and freeze extra portions. Try serving it with fresh crusty bread to mop up the juices – zero leftovers!

See method
  • Serves 8
  • Takes 1 hr 45 mins
  • 344 calories / serving

Ingredients

  • 2 tbsp vegetable oil
  • 2 x 300g packs diced lamb leg
  • 1 large red onion, diced
  • 1 tsp fennel seeds​
  • 3 large garlic cloves, peeled but kept whole
  • 1 fresh rosemary sprig, leaves picked and finely chopped
  • 3 anchovies (from a 50g tin)
  • 2 tbsp tomato purée​
  • 1 tbsp cornflour
  • 200ml white wine
  • 250g carrots, scrubbed, cut lengthways then into 3cm chunks
  • 1 swede, peeled and cut into 3cm chunks
  • 100g pearl barley
  • 600g Tesco Finest red potatoes, scrubbed and quartered
  • 1 lamb or chicken stock pot, made up to 800ml
  • 180g pack curly kale, thick stalks discarded
  • 10g fresh parsley

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Each serving contains

Energy
1440kJ 344.0kcal
17%
Fat
13g
medium19%
Saturates
5g
low24%
Salt
0.9g
low14%
Sugars
8g
low9%

of the Reference intake

Carbohydrate 29.4gProtein 19.4gFibre 6.7g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Heat 1 tbsp oil in a lidded casserole dish over a high heat. Fry the lamb with some seasoning, in batches if needed, for 4-5 mins until seared all over. Transfer from the pan to a plate and set aside. Add the remaining oil to the pan, reduce the heat to medium, then fry the onion for 8 mins or until soft and translucent.
  2. Meanwhile, toast the fennel seeds in a hot, dry frying pan for 1 min or until fragrant. Roughly crush in a pestle and mortar, then add the garlic and rosemary leaves. Bash to a rough paste, then add the anchovies and bash again.
  3. Add the anchovy paste to the onions and cook, stirring, for 2 mins. Add the tomato purée and cook for a further 2 mins, then add the cornfl our, stirring to dissolve. Pour over the wine and bubble for 2 mins or until the sauce has thickened slightly.
  4. Add the carrots, swede, pearl barley and potatoes, stir to coat, then add the hot stock. Bring to a boil and bubble for 5 mins.
  5. Add the lamb, cover and cook in the oven for 1 hr or until the veg is tender and the lamb soft. Season; leave to stand for 5 mins. Meanwhile, boil the kale for 4 mins; drain and refresh under cold water. Stir the kale through the stew and scatter with parsley.

    • Freezing and defrosting guidelines

      In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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