Recipe 2: Lamb Stew with Pearled Barley

Stews have always been an integral part of cooking. Braising tough, inexpensive pieces of meat breaks down the connective tissue, while also tenderizing and adding flavor. The oldest recipe for meat and vegetable stew was found on clay tablets from Yale University's Babylonian Collection. The recipe contains an immense variety of ingredients - some of which can't be deciphered. Having written documentation of ingredients and cooking techniques gives insight into what life was like during that time.

Lamb stew with Pearled Barley is the perfect meal to coax fall into returning, although now that I live in Atlanta, there's no telling how long that will take!

Ingredients:

• 2lbs bone-in lamb stew meat
• 1 large onion
• 4 carrots
• 4 celery stalks
• 1 leek
• 1 tablespoon of Herbs de Provance
• 1 bay leag
• 2 sprigs of thyme
• 1 1/2 cups of red wine
• 4 cups of chicken broth
• pearled barley

Add just enough oil to coat the bottom of a dutch oven - I used my Le Creuset. On high heat, sear the lamb in two batches. Set lamb aside. 

Saute chopped onions, carrots, leek and celery in remaining oil until soft, about 5 minutes. Add Herbs de Provence, thyme, bay leaf and red wine. Simmer for 5-10 minutes until the wine has reduced by half.  

Add chicken broth and lamb. Simmer for 2 hours or until the meat is tender and falling off the bone.

While the lamb is simmering, cook the pearled barley. For two cups of barley, use 5 cups of water. Bring to a boil and simmer for 30 minutes. Let the barley sit for 5 minutes, then fluff with a fork.

Remove lamb from the dutch oven, shred the meat and discard bones. Add the lamb back to the simmering liquid. Serve with pearled barley.