Roots 'n Shoots - Lamb, Bean & Barley Stew

A classic prairie winter stew…  SunGold lamb, barley and white beans, simmered with carrots, parsnips, rutabaga and BEER! – satisfy the Canadian soul. Freezes well for quick fixes!

Ingredients List:

1 lb (500g) SUNGOLD LAMB STEW MEAT or more if desired
2 TB (25ml) vegetable oil
2-4 cloves garlic, chopped
1 large yellow onion, chopped
3 cups (750ml) beef broth
1 can beer (optionally, non alchoholic)
1 TB (15ml) mild paprika
1 TB (15ml) dried thyme
1 TB (15ml) dried basil
1 cup (250ml) pot barley
1 cup (250ml) dried white beans
1 can (14oz/398ml) tomato sauce
2 cups (500ml) boiling water
6 carrots, peeled and cut in half
6 parsnips, peeled and cut in half
1 rutabaga, peeled and sliced into thick sticks

Preparation & Directions:

  • Heat oil in a skillet and brown stew meat in 2 batches, remove.
  • Add garlic and onions and brown lightly
  • Place lamb in a Dutch oven or crock pot
  • Deglaze pan with 1 cup (250ml) broth, scrapping up brown bits and pour over lamb
  • Add remaining broth, beer, paprika, thyme, barley, beans, tomato sauce, boiling water, vegetables and cover
  • Place in a 325F (160C) oven or crock pot on high for 2 hrs
  • Check that mixture is not becoming dry after 1 hr, add more boiling water if necessary to cook beans and barely until soft
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Time: 30 min preparation
3 hours cooking

Serves: 6 - 8

Serve Sugg: Warmed whole grain buns & coleslaw