Lamb, barley and rosemary stew
A simple, fragrant stew to fill your family this winter.
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1 tbs olive oil
550g lean lamb rump steaks, fat trimmed, cut into 2cm pieces
1 brown onion, finely chopped
2 carrots, chopped 2 celery sticks, chopped
1 tsp dried rosemary
½ cup (100g) pearl barley
300g pontiac potatoes, chopped
400g can diced tomatoes
2 cups (500ml) salt-reduced chicken stock
200g green beans
¼ cup fresh flat-leaf parsley
Heat half the oil in a large saucepan over high heat. Add lamb and cook, in batches, turning, for 2–3 minutes or until browned. Transfer to a bowl.
Heat remaining oil in same pan over medium heat. Add onion, carrot and celery and cook, stirring occasionally, for 5–6 minutes or until softened. Add rosemary and cook for 1 minute or until fragrant.
Add barley, potatoes, tomatoes and stock and bring to the boil. Reduce heat to medium-low and simmer, partially covered, for 35 minutes or until barley is just tender (add a little water if mixture is becoming too thick).
Add lamb to pan and simmer, covered, for 5–10 minutes or until lamb is just cooked through.
Meanwhile, boil, steam or microwave beans until just tender. Drain. Sprinkle stew with parsley and serve with beans.
Three tips for a tasty stew
Brown meat on all sides to seal in the juices before adding to a stew.
Cut meat and veggies into similar-sized pieces so they cook evenly. Add softer veggies near the end.
If there is too much liquid, remove all meat and/or vegetables and simmer until reduced.