Crock Pot Lamb Stew With Barley

• 1 1/2 lbs lamb stew meat, cut into 1-inch cubes
• 2 tablespoons cooking oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 2 1/2 cups low sodium chicken broth
• 1 (14 1/2 ounce) can diced tomatoes
• 1/2 cup pearl barley (regular)
• 1/4 cup dry white wine (optional)
• 2 tablespoons chopped fresh dill or 1 1/2 teaspoons dried dill
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 (10 ounce) jar roasted sweet red peppers, drained and thinly sliced (about 1 1/2 cups)
• 1/4 cup chopped of fresh mint

1. Heat oil in a large heavy-bottomed skillet, or an electric frying appliance, such as in my case. Brown half of the meat in the hot oil and set aside. Add remaining meat; add onion when meat is nearly browned. After the onion is tender, two minutes or so, add the garlic to the onion/meat mixture and saute for a couple of more minutes.
2. In a 3 1/2- to 5-quart slow cooker, combine the broth, undrained tomatoes, barley, wine (if using), dried dillweed (if using), salt, and black pepper. Add the meat mixture and stir.
3. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Before serving, stir in the roasted peppers and fresh mint. If using fresh dill, stir that in as well.

lamb stew meat, cooking oil, onion, garlic, chicken broth, tomatoes, pearl barley, white wine, dill, salt, fresh ground black pepper, sweet red peppers, mint

Taken from www.food.com/recipe/crock-pot-lamb-stew-with-barley-262786 (may not work)