Scotch Stew
Warm up with a hearty bowl of Scotch Stew, a comforting classic packed with tender lamb, nutrient-rich root vegetables, and wholesome barley. This slow-simmered dish brings together chunks of perfectly seared lamb shoulder, vibrant carrots, parsnips, and potatoes, all infused with aromatic garlic, thyme, and a hint of bay leaf. Cooked in a savory beef or lamb stock, this stew achieves a velvety texture with barley adding an earthy, satisfying bite. Perfect for chilly evenings or cozy family dinners, Scotch Stew is as nourishing as it is flavorful. Garnished with fresh parsley for a burst of color and herbal freshness, this one-pot wonder is easy to prepare and serves as a complete, soul-warming meal. Ideal for meal prep or sharing with friends, this recipe is a must-try for lovers of traditional comfort food!
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Recipe Information
Ingredients
- 1.5 pounds lamb shoulder (boneless, cut into 1-inch pieces)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion (chopped)
- 3 medium carrots (peeled and cut into chunks)
- 2 medium parsnips (peeled and cut into chunks)
- 3 medium potatoes (peeled and cut into large cubes)
- 2 celery stalks (chopped)
- 3 garlic cloves (minced)
- 4 cups beef or lamb stock
- 1 cup barley
- 1 bay leaf
- 2 teaspoons fresh thyme (chopped)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Season the lamb pieces with salt and black pepper, and then coat them lightly in the all-purpose flour.
Heat 1 tablespoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, sear the lamb until browned on all sides, about 3-4 minutes per batch. Remove the lamb and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion and cook for 5 minutes, stirring occasionally, until softened.
Stir in the carrots, parsnips, potatoes, and celery. Cook for another 5 minutes, allowing the vegetables to slightly soften.
Add the minced garlic and cook for 1 minute until fragrant.
Return the lamb to the pot and pour in the beef or lamb stock. Stir in the barley, bay leaf, and thyme.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 90 minutes, stirring occasionally, until the lamb is tender and the vegetables are cooked through.
Taste the stew and adjust the seasoning with additional salt and pepper if necessary.
Serve hot, garnished with fresh parsley for a pop of color and extra flavor.
Nutrition Facts
Calories |
3053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.9 g | 226% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 533 mg | 178% | |
| Sodium | 4829 mg | 210% | |
| Total Carbohydrate | 230.2 g | 84% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 32.8 g | ||
| Protein | 156.8 g | 314% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 423 mg | 33% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 6231 mg | 133% | |
*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.
