👨‍🍳 作り方

1. 1

   Season the lamb pieces generously with salt and pepper. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb pieces on all sides until well-colored. Remove the lamb from the pot and set aside.

2. 2

   Add the chopped onions and leeks to the same pot. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

3. 3

   Return the browned lamb to the pot. Add the diced carrots, swede, rinsed pearl barley, bay leaves, and beef stock. Stir to combine.

4. 4

   Bring the stew to a boil, then reduce the heat to low, cover, and simmer gently for at least 2 hours, or until the lamb is very tender and the barley is cooked through. Stir occasionally to prevent sticking.

5. 5

   Remove the bay leaves. Taste and adjust seasoning with salt and pepper as needed. Stir in most of the chopped fresh parsley.

6. 6

   Ladle the stew into bowls and garnish with the remaining fresh parsley.