Lamb and Barley Stew

Lamb and Barley Stew

SERVES: 4-6 | PREP TIME: 10 min | COOK TIME: 60-80 min


The chilly weather has us craving hearty dinners and this lamb and barley stew is just perfect. Add in any veg you like and if you are lucky enough to have some leftovers, just add in more stock the next day to turn it into a delicious chunky soup!


Lamb and Barley Stew


1kg diced lamb
1 onion or leek
2 sticks of celery or piece of celeriac
3 medium carrots
3 medium parsnips
300g turnip
200g pearl barley
1 litre chicken stock
Couple sprigs of thyme
1 tablespoon oil
Salt and pepper



1. Prep your ingredients:

  • Trim the lamb of any bigger pieces of fat
  • Dice the onion/leek and celery
  • Peel and cut the carrots, parsnips and turnip into bite sized pieces
  • Measure out your stock

2. Heat the oil in a large saucepan and brown the lamb for 4-5 minutes. Then add in the onion/leek and celery. Season well and cook for 3-4 minutes.

3. Then add in the thyme and pour in the stock. Simmer with a lid on for about 20 minutes.

4. At this time, add in the carrots, parsnips, turnips and the pearl barley. Continue cooking for 30 minutes or until the lamb, vegetables and barley are all tender.

5. Leave to rest for a few minutes and add in some more stock if needed as the barley will continue to absorb the liquid.

6. Serve with a baked potato.