Lamb and pearl barley stew recipe
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
- Freezable
- Dairy-free
- Healthy
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
Each serving contains
- Energy
- 1440kJ 344.0kcal
- Fat
- 13g
- Saturates
- 5g
- Salt
- 0.9g
- Sugars
- 8g
of the Reference intake
Carbohydrate 29.4gProtein 19.4gFibre 6.7g
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- See more Lamb recipes
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.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
