Lamb Barley Stew
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Freezer friendly lamb stew recipe can be made ahead for easy weeknight dinners. Recipe adapted from Delicious Magazine Lamb and Pearl Barley Casserole.
  • 1 tbsp olive oil
  • 0.6 kg (1.5 lbs) lamb stew meat, cubed
  • 1 celery stick, diced
  • 2 medium leeks, sliced
  • 2 carrots, diced
  • 2 garlic cloves, minced
  • 1 tbsp plain flour
  • 200ml red wine
  • 800ml beef stock, hot
  • ¾ cup pearl barley
  • 2 fresh bay leaves
  • Small bunch fresh Italian parsley
  • Salt and pepper
  • Mustard and Parsley Dumplings:
  • 1 cup self-raising flour
  • 3 tbsp butter, softened
  • 2 tsp Dijon mustard
  • ¼ cup mature Cheddar, grated (optional)
  • 1 tbsp parsley, chopped
  • 1.5 tbsp water
  1. Heat the oil in a dutch oven over a medium high heat. Season the lamb and sear in batches, until browned. Remove the lamb and set aside.
  2. Add the celery, leeks and carrots to the dutch oven and sauté for 3-4 minutes. Add the garlic and cook for 1 minute, then stir through the flour.
  3. Pour in the wine and bubble for a few minutes, scraping the brown bits from the bottom of the pan. Then add the hot stock, barley, bay leaves and parsley bundle. Return the lamb to the pan, and bring to the boil, cover and simmer for 1 hour until the lamb is tender. Remove the bay leaves and herbs.
  4. While the stew cooks, make the dumplings. Mix the flour, butter, mustard, cheese and parsley with salt and pepper and a splash of water, until you get a soft dough. Roll into walnut-sized balls. After the stew has cooked for one hour, add the dumplings to the stew and cook for another 30 minutes more.
Recipe by Un Assaggio of Food, Wine, & Marriage at