Lamb, barley and rosemary stew
9
Points®
Total Time
1 hr 20 min
Prep
25 min
Cook
55 min
Serves
4
Difficulty
Moderate
Hearty, and mouth-watering, this lamb stew is packed with personality thanks to its vegetable and tomato sauce, comforting barley and herby fragrance.
Ingredients
Olive oil
1 tbs
Lamb leg steak, raw
440 g, (buy 550g rump steak), fat trimmed, cut into 2cm pieces
Brown onion
1 medium, finely chopped
Carrot(s)
2 medium, peeled, chopped
Celery
2 stick(s), trimmed, chopped
Dried rosemary
1 tsp
Pearl barley
½ cup(s), (100g)
Potato(es)
300 g, pontiac variety, peeled, chopped
Canned diced tomatoes
1 400g can, (1 x 400g can)
Chicken stock
2 cup(s), (500 ml), salt-reduced variety
Green string beans
200 g, trimmed
Fresh flat-leaf parsley
¼ cup(s), roughly chopped