Lamb And Barley Stew
1 lb. lamb (shoulder or leg, cut into 1-2" pieces)
flour, for dredging
1 small onion, diced
1 cup carrots, sliced
1 cup celery, sliced
2 cloves garlic, minced
1/2 cup dry white wine
5 cups chicken broth
8 oz. crimini mushrooms, halved or quartered
1/4 lb. green beans or haricots vertes
1 bay leaf
1 tsp. ground marjoram
1/2 tsp. dried thyme
1 cup pearl barley
salt and pepper.
Season lamb with salt and pepper and then dredge in flour, shaking off excess.
Heat olive oil in a dutch oven. Add the lamb in batches, if necessary, and brown on all sides (not cooking through). Remove.
To the dutch oven, add the onion (and more oil if necessary) and saute until just tender. Add the carrots, celery and garlic and saute for another minute or so.
Add the chicken broth and deglaze the pan, scraping up all the browned bits. Reduce slightly before adding the broth, bay leaf, marjoram, green beans and mushrooms. Bring to a boil and then add the lamb and the barley. Cover, cooking for about 45 minutes until barley is cooked and lamb is tender. (I took the lid off for about 5 additional minutes at the end to thicken the stew slightly). Season to taste.