Crock Pot Lamb Stew with Barley
Warm up your kitchen with the cozy, hearty flavors of Crock Pot Lamb Stew with Barley, the perfect comfort food for chilly days. This slow-cooked masterpiece combines tender lamb stew meat, nutrient-packed pearl barley, and a medley of vegetables, including carrots, celery, and potatoes, all simmered in a rich beef broth infused with fresh herbs like rosemary and thyme. The result is a deeply satisfying, flavor-packed stew that’s easy to prepare yet impressively delicious. With just 20 minutes of prep time and the convenience of your slow cooker, this one-pot meal is ideal for busy weeknights or a make-ahead weekend dinner. Garnished with vibrant parsley and dotted with sweet peas, this lamb stew is as visually appealing as it is nourishing. Serve it with rustic bread for a meal that’s as comforting as a warm hug.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds lamb stew meat
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 3 medium potatoes, diced
- 3 cloves garlic cloves, minced
- 4 cups beef broth
- 1 15-ounce can canned diced tomatoes
- 0.75 cups pearl barley
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large skillet over medium-high heat. Add the lamb stew meat and brown on all sides, working in batches if necessary. Transfer the browned lamb to the crock pot.
In the same skillet, sauté the diced onion, carrots, and celery for 5 minutes, until slightly softened. Add the minced garlic and cook for another minute. Transfer the vegetables to the crock pot.
Add the diced potatoes, beef broth, canned diced tomatoes (with their juices), and barley to the crock pot.
Stir in the chopped rosemary, thyme, bay leaf, salt, and black pepper.
Cover the crock pot and cook on low for 7 hours, or until the lamb and vegetables are tender, and the barley is fully cooked.
About 15 minutes before serving, stir in the frozen peas and let them heat through.
Remove the bay leaf, taste, and adjust seasoning with additional salt and pepper if needed.
Ladle the stew into bowls, garnish with fresh parsley, and serve warm.
Nutrition Facts
Calories |
3770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.0 g | 260% | |
| Saturated Fat | 77.1 g | 385% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 7218 mg | 314% | |
| Total Carbohydrate | 296.1 g | 108% | |
| Dietary Fiber | 56.0 g | 200% | |
| Total Sugars | 40.1 g | ||
| Protein | 186.5 g | 373% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 559 mg | 43% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 7541 mg | 160% | |
*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.
