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Lamb & Barley Stew

From Our Kitchen


1 lb. boneless Lamb Leg, cut into cubes
1 lb. barley, toasted
1 butternut squash, peeled and cubed
1 yellow onion, diced
1 qt. box each chicken stock and beef stock
1 26 oz. chopped tomatoes
½ cup dried porcini mushrooms
1 bunch swiss chard, stems discard, leaves chopped
2 Tbsp. garlic, minced
1½ Tbsp. ground coriander
1½ tsp. anchovy paste
2 bay leaves
2 Tbsp. oregano, chopped
1½ Tbsp. sherry vinegar
4 Tbsp. olive oil
salt and pepper


Heat half of the oil in a soup pot over medium high heat. Season lamb with salt and pepper.

Working in batches, add enough lamb to the pot to just barely cover the bottom. Cook until brown on a few sides. Set aside and finish lamb, adding oil as needed. Set all lamb aside.

Add onions to pot and lightly brown. Add garlic and anchovy paste, cook for 1 minute. Add coriander and then tomatoes, simmer for 7-8 minutes. Add bay leaves, mushrooms, and stock; bring to a boil. Add lamb and lower heat to a simmer for 1 ½ hours. Add barley and continue cooking for 25 minutes. Add butternut squash and cook for 12 minutes. Add swiss chard and cook for 3 minutes.

Remove from heat and discard bay leaves. Add vinegar, oregano, salt, and pepper to taste. Enjoy!

Serves 4-5