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Beef, Lamb, And Barley Stew
Ingredients
- 1 - 1 1/2 lb beef shank
- 1-2 lb lamb shank
- 8-12 cups water
- 1 14 1/2 oz can diced tomato
- 2 carrots
- 3 celery stalks
- 5-6 cloves garlic
- 2 parsnips
- 3 bay leaves
- 3 tblsp olive oil
- Salt and pepper
- 1 - 1 1/2 cup barley
- 1 onion, diced
- 1 package sliced mushrooms
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Directions
- 1. Heat olive oil in pan and add beef shank seasoned with salt and pepper. Cook on both sides for a couple minutes. Add to pot. Do the same with the lamb after making crisscross cuts in the leg.
- 2. Dice up onion, slice carrots, parsnip, and celery, mince garlic. Add to pan when done with meat and cook for 5 minutes. Add to pot.
- 3. Add tomatoes, water, bay leaves, and mushrooms. Bring to boil.
- 4. Reduce heat and simmer for 3 hours, stirring occasionally, until you're happy with your stew.
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