Crock Pot Lamb and Barley Stew
Warm, hearty, and brimming with rustic flavors, this Crock Pot Lamb and Barley Stew is the ultimate comfort food for cooler days. Tender cubes of seared lamb shoulder slow-cooked to perfection with wholesome vegetables, pearl barley, and aromatic herbs create a deeply flavorful, satisfying stew. The addition of diced potatoes, sweet carrots, celery, and garlic lends a rich texture and depth to the dish, while a savory broth and a hint of thyme tie it all together. This easy slow-cooker recipe requires minimal prep work but delivers a soul-soothing meal that's perfect for feeding a crowd or prepping ahead for busy weeknights. Pair this nourishing lamb stew with crusty bread or a side salad for a complete, comforting dinner experience. Whether you're craving a hearty family dinner or looking to impress guests, this Lamb and Barley Stew will delight with every bite.
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Recipe Information
Ingredients
- 1.5 pounds lamb shoulder, boneless and cubed
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 medium carrots, peeled and chopped
- 2 pieces celery ribs, chopped
- 3 cloves garlic cloves, minced
- 2 medium potatoes, diced
- 0.75 cups pearl barley, rinsed
- 14.5 ounces diced tomatoes, canned
- 4 cups beef or chicken broth
- 2 pieces bay leaves
- 1 teaspoon fresh thyme, chopped
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Season the cubed lamb with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the lamb on all sides until browned, about 6-8 minutes. This step adds depth of flavor to the stew.
Transfer the browned lamb to the crock pot.
In the same skillet, add the diced onion, carrots, celery, and garlic. Sauté for 3-4 minutes until softened and fragrant. Transfer the sautéed vegetables to the crock pot.
Add the diced potatoes, pearl barley, canned diced tomatoes (with their juice), and broth to the crock pot.
Stir in the bay leaves and fresh thyme.
Cover the crock pot with its lid and set it to cook on LOW for 8 hours or HIGH for 4-5 hours until the lamb is tender and the barley is cooked through.
Remove and discard the bay leaves. Taste and adjust seasoning with additional salt or pepper if needed.
Serve the lamb and barley stew hot, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
2698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.3 g | 216% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 6998 mg | 304% | |
| Total Carbohydrate | 163.4 g | 59% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 24.1 g | ||
| Protein | 144.2 g | 288% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 386 mg | 30% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 5475 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
