Irish Lamb and Barley Stew

[griffsmom]

I haven't made this...yet...but it sounds good! You could substitute beef if you're not fond of lamb.
 
 
INGREDIENTS:
 
1-1/4 pounds boneless lean lamb, cut into 1-inch cubes
2 (14-ounce) cans beef broth
1 cup water
2 cups coarsely chopped cabbage
1 cup chopped carrots
1 cup chopped onion
1 cup chopped peeled rutabaga
1/3 cup quick-cooking barley
1 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon allspice
1/4 teaspoon pepper
1 bay leaf
1-1/2 Tablespoons cornstarch
Chopped fresh parsley
 
 
 
TO PREPARE:
 
Brown the lamb in a Dutch oven coated with nonstick cooking spray over medium heat for 5 minutes, stirring frequently. Add the broth, water, cabbage, carrots, onion, rutabaga, barley, thyme, salt, garlic powder, allspice, pepper and bay leaf and mix well. Bring to a boil; reduce the heat to low.
 
 
Simmer for 20 minutes or until the lamb is tender, stirring occasionally. Discard the bay leaf. Stir in the cornstarch. Bring to a boil, stirring frequently. Cook until thickened, stirring constantly. Ladle into bowls. Sprinkle with parsley..
 
SERVINGS: 4 - 6

[oldmoose]

This sounds yummy.

Moose