PREP TIME : 20 mins
COOK TIME : 2 hours 20 mins
Wheat free , Dairy Free
You can’t beat a winter warming old fashioned stew on a cold winters night! This is so easy to do, only requires one pan ,is super delicious and is rammeed full of nutrients! You could also cook it in larger batches and freeze it.
SERVES 4- 6
1 tablespoon of coconut oil
600 g of organic lamb shoulder ( with fat trimmed and cut into chunks )Could also use chicken thighs
3 onions – chopped
250g carrots – chopped
1 litre of of lamb , chicken , veg stock or bone broth
75 g of pearl barley,
400 g of butternut squash or swede – peeled and chopped into 2cm chunks
400 g of potatoes – peeled and chopped into 2cm chunks
250 g of spring greens or green cabbage- shredded
3 bay leaves
sprig of fresh thyme
salt and pepper
1-Put a large casserole dish with a lid on a high heat on the hob and add the oil. Once the is oil simmering, add the chopped lamb and brown it all over.Do it in batches if necessary so you dont over crowd the pan and ‘boil’ the meat.
2-Once all the meat is browned, add the chopped onions and carrots and cook for a couple of minutes.
3- Then add the stock,thyme , bay leaves, and a bit of salt and pepper .Bring to a gentle simmer and turn the heat right down to low so its just bubbling , put the lid on and cook for an hour
4. Add the pearl barley and chopped butternut squash ( or swede) to the pan , put the lid back on and cook for a further 30 minutes.
5-Add the potatoes, stirring them in to ensure they are covered by the liquid.Turn the heat up slightly and leave the lid off so that the liquid broth can reduce a bit and thicken up. Cook for another 25 minutes( skimming off any excess scum / fat off the surface if there is any )
6-Stir in the shredded cabbage and cook for a further 5 minutes. At the point you add in the cabbage , the lamb should be tender and the potatoes and barley should be fully cooked.
Serve with an additional side of vegetables of your choice and a bit of salt and pepper if needed and devour !