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Lamb and pearl barley stew recipe

Lamb and pearl barley stew recipe

1 rating

Created by The Tesco Real Food 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
  • Healthy
  • Dairy-free

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
1 of your 5-a-day and high in protein

Each serving contains

  • Energy

    1440kj
    344kcal     17%

  • Fat

    13g 19%

  • Saturates

    5g 24%

  • Sugars

    8g 9%

  • Salt

    0.9g 14%

of the reference intake
Carbohydrate 29.4g Protein 19.4g Fibre 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.

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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