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Finnish Lamb and Barley Stew with Root Vegetables
A hearty and comforting stew featuring tender lamb, chewy barley, and a medley of root vegetables, simmered in a savory broth. This dish is a staple in Finnish homes, especially during colder months, offering warmth and sustenance.
🧂 Ainekset
- 1 kg Lamb shoulder(cut into 2.5 cm cubes)
- 150 g Pearl barley
- 3 medium Carrots(peeled and diced)
- 2 medium Parsnips(peeled and diced)
- 1 small Celery root (celeriac)(peeled and diced)
- 1 large Onion(chopped)
- 3 cloves Garlic(minced)
- 1.5 L Beef or lamb broth
- 2 Bay leaves
- 3 sprigs Fresh thyme
- to taste Salt
- to taste Black pepper
- 2 tbsp Vegetable oil or butter
- for garnish Fresh parsley(chopped)
👨🍳 Ohjeet
- 1
Rinse the pearl barley under cold water.
- 2
Heat oil or butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb cubes in batches, ensuring not to overcrowd the pot. Remove lamb and set aside.
- 3
Add the chopped onion to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 4
Return the lamb to the pot. Add the diced carrots, parsnips, and celery root. Stir well.
- 5
Pour in the broth, ensuring the lamb and vegetables are mostly submerged. Add the bay leaves and thyme sprigs. Bring to a simmer.
- 6
Once simmering, reduce heat to low, cover the pot, and let it cook for 1.5 hours, or until the lamb is tender.
- 7
Stir in the rinsed pearl barley. Continue to simmer, covered, for another 30-45 minutes, or until the barley is cooked through and tender, and the stew has thickened.
- 8
Remove the bay leaves and thyme sprigs. Season generously with salt and black pepper to taste.
- 9
Ladle the stew into bowls and garnish with fresh chopped parsley before serving.
💡 Ammattilaisvinkit
- ✓For a richer flavor, you can brown the lamb bones before adding them to the stew for extra depth.
- ✓If the stew becomes too thick, add a little more broth or water.
- ✓Barley can absorb a lot of liquid, so adjust the broth quantity as needed.
- ✓This stew tastes even better the next day, allowing the flavors to meld.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add other root vegetables like potatoes or rutabaga.
- For a vegetarian version, omit the lamb and use vegetable broth, adding more hearty vegetables like mushrooms and lentils.
- A splash of red wine added with the broth can enhance the flavor.