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Categories:
chicken broth lamb stew meat water onions carrots celery garlic oregano rosemary bay leaf white wine quick-cooking barley salt
Viewed: 30 - Published at: 8 months agoIngredients
- 1 1/2 quarts chicken broth
- 1 1/2 lbs lamb stew meat, cubed
- 1 quart water
- 1 1/2 cups sliced onions
- 1 1/2 cups sliced carrots
- 1 1/2 cups sliced turnips
- 1 cup sliced celery
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon rosemary
- 1 bay leaf
- 1/2 cup dry white wine
- 1/2 cup quick-cooking barley
- salt and pepper
Method
- Combine all ingredients except barley, salt and pepper in slow cooker; cover and cook on low for 6-8 hours, adding barley during the last 20 minutes.
- Discard bay leaf. Season to taste with salt and pepper.
