Barley and Lamb Stew

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Used recipe as starting point for grain-free lamb stew. For a HALF batch (1 lb lamb, other ingredients halved:
Just salt and pepper on lamb cubes before browning. Used more fat than recipe calls for, 2-3 Tbsp.
Added ½ chopped yellow onion to carrot sauté.
1 small bay leaf, 2 tsp vinegar, ½ tsp wheat-free soy sauce (tamari added during simmer.
Stew needs a source of starch for thickening. Finely mashed 1/8 of a large cooked russet potato in a skillet with a tablespoon of hot fat and browned it very well to make a "roux" for color, then added it to the pot. Finely crumbled another 1/8 of the cooked russet directly into the pot, letting the stew continue to simmer until potato had dissolved. This gave broth that was just thick enough to cling to lamb and thinly coat a spoon.
Doubled fresh oregano: 2 tsp for the half batch.
The flavors are meant to be flat and crude, so no garlic, no rosemary, no thyme, no tomato paste, no red wine. Give the oregano a chance here, it belongs.

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I really love this recipe! I had never cooked barley before this so I was skeptical, but I have never tasted anything so very yummy in my life! I tried a beef & barley stew recipe and was disappointed, so I used this recipe and subsituted beef for the lamb and again, it was a sensational meal!

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This was a wonderful recipe. I added a few things: celery, onion, bay leaves and two small potatoes, 1 extra cup of broth. My family was very happy with it.

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I added onions to the carrots and sauteed them, then deglazed with some red wine. I then added the lamb back into the pot with the barley and chicken broth, added a bay leaf and some dried oregano ---Great Taste!

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I have made this recipe several times and it is one of my favorite cold-weather dishes to make. I have modified the recipe a bit and added leek, garlic, and pinot noir. The aromas as it cooks are amazing and there are never leftovers.

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Fabulous! Even my son who doesn't eat anything ate an entire bowl (not picky, just not a big eater. My husband also commented that it was "Really good" which is a huge compliment.

I did modify the recipe slight, as we used leftover lamb that my husband grilled so I omitted some of the steps. I also added diced onion, celery and minced garlic, as well as a couple of bay leaves.

Definitely will be added to our rotation of winter foods.

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This stew is so earthy, it's like John Denver is setting up camp in your mouth! Highly recommended.

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This dish is simple and clean tasting. The lamb makes it just unique enough to interesting, but not too much that it takes away from the warm comforting goodness. I added some garlic, but otherwise kept to the recipe. Some might consider it on the bland side, but I think of it as simplistic.

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I followed the other suggestions and sauteed onion and garlic with the carrots and deglazed with some red wine I had left over...added the stock and barley (not grits...so easy and so good! Also, used 1 fresh sprig of rosemary instead of oregano b/c it is what I had! so good

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I made this yesterday for dinner last night and it was wonderful I took the advice of some others and added half an onion and a sprig of rosemary, and I went with 3/4 cup medium pearled barley. Toward the end of the cooking, I added about 1/2 cup of red wine. Of course, I ended up cooking the dish a lot longer than indicated because my husband was busy playing Assassin's Creed and I was on the phone, and then our next door neighbors dropped by...but it didn't hurt the dish at all. The lamb was incredibly tender and not as "lamby" as lamb chops are. My husband was still raving about it this morning.