Serves 8.
Fix it and forget it.....this stew is super easy to put together. The barley is a nice change of pace from traditional potatoes, so you get the hearty AND the healthy in this stew. 1 lamb shoulder roast, 2-3 lb. 1 qt. chicken broth 6 carrots, peeled and cut into 2-inch pieces 1 onion, diced 1 14-oz. can diced tomatoes 3 bay leaves 2 t. dried thyme 1 c. barley 1/2 t. kosher salt, or to taste Place roast in crockpot. Pour chicken broth over the roast. Add carrots, onion, tomatoes, bay leaves, and thyme. Set crockpot to low for 6 hours. After 6 hours, add barley and cook until it is softened, 60-90 minutes. Continue to cook the stew until the meat is tender and falling off the bone. When meat is tender, remove bones and shred the meat with two forks. Add salt to taste.
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Recipes by Katrina
If I'm not doing chores, running kids around, or working, you are sure to find me in my kitchen! Feeding my family well is one of my favorite ways I love them. I am also a registered dietitian, so I tend toward recipes that feature whole foods bursting with flavor! Archives
March 2023
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