Seriously. This stew is soooo good! And easy-peasy to make! It’s not the cheapest stew in the world (the lamb will run you around $20) but it is 100% worth it.
About 2-2.5# of lamb (I used shoulder chops and steaks – the chops are best)
1 C sliced or shredded carrots
1 C sliced celery
1 C sliced mushrooms
1 C frozen pearl onions (or you can use sliced fresh if you prefer)
3 cloves garlic, chopped
1 C sweet Marsala wine (red will do here, but I strongly suggest Marsala)
1 C barley (toast it if you feel fancy)
About 3 cups chicken stock
flour w/ steak seasoning for dredging lamb (about a cup of flour and 2T seasoning)
Olive oil
2 bay leaves
1 T thyme (dried is fine)
1 T rosemary, finely chopped (fresh is best; use 1/2 T if dried)
salt and pepper
Trim the lamb from the bones and cut away fat and anything sinewy. Cut into bite sized pieces. Heat up a large Dutch oven or heavy pot with olive oil coating the bottom. While that is heating up, dredge the lamb in the flour/seasoning mixture. When oil is VERY hot, put one layer of lamb in to brown. Brown in batches, replenishing the oil as necessary. When all the lamb is browned and set aside, add in the veg with garlic last, putting it on top. Turn down the heat to med hi flame. You want the veg to cook, but not get too brown, so watch your heat. If the bits left from the lamb threaten to burn, put in a small splash of stock and turn down the heat a tad.
When the veg is getting soft, turn up the heat to hi flame and add back in the lamb. Stir everything together and add the Marsala. Add your herbs. When the wine has cooked off a bit, add 2 cups of stock and stir. I like my stews thick, so the last cup of stock is at your discretion. Add in the barley and BTB RTS (Bring To Boil, Reduce To Simmer). Let simmer for about an hour, checking it every 15 mins to make sure it’s not boiling or sticking. Adjust your thickness with stock and adjust your salt and pepper.
Serve in a big bowl with crusty bread and a hearty red wine. ENJOY!