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Categories:
potatoes carrots barley beef broth chicken broth onion thyme bay leaf butter grapeseed oil olive oil
Viewed: 70 - Published at: 2 years agoIngredients
- 1 pound Lamb
- 5 Potatoes
- 4 large Carrots
- 2 tablespoons Barley
- 1 Parsnip
- 1 can Beef broth
- 1 can Chicken Broth
- 1 Onion
- 4 sprigs Thyme
- 1 Bay Leaf
- 1 tablespoon Butter
- 2 tablespoons Grapeseed Oil
- 2 tablespoons Olive Oil
Method
- 1) Cut lamb into half inch cubes. Pat dry, season with salt and pepper.
- 2) heat grape seed oil and brown lamb. Set aside for later.
- 3) Add butter and olive oil, saute onion for 2 minutes. Add bay leaf, thyme, chopped carrots and parsnip, and barley. Saute for another 5 minutes or so.
- 4) Add beef and chicken broth, bring to a simmer. Add potatoes.
- 5) Place Dutch oven into 350 oven for 1 hour.
- 6) Take about a half a potato out and place it in a container with about a half cup of water. Use immersion blender to puree. Stir back in stew and serve with hearty toasted bread and butter.
