Lamb And Barley Stew

• 2 lb. stew lamb, in bite sized pieces
• 3 Tbsp. flour
• 2 Tbsp. olive oil
• 3 large carrots, chopped
• 3 stalks celery, chopped
• 2 leeks, white and light green parts, thinly sliced
• 1/2 tsp. dried thyme
• 1 large bay leaf
• 6 cups chicken broth
• 1 cup dry white wine
• 1 cup barley
• kosher salt
• pepper

1. Season lamb with pepper, then coat with flour. Heat olive oil in dutch oven. Brown lamb over medium heat in two batches, sauteing each batch for six minutes. Remove from pan and set aside.
2. Add vegetables and thyme to pot with a pinch of salt, cover, and cook until slightly softened, 5 minutes. Return cooked lamb to pot, including drippings, then add broth, wine, and water. Bring to boil, then simmer 20 minutes. Add barley, cover and simmer another 40 minutes, until barley is al dente. Season with salt and pepper, to taste, and serve.

stew lamb, flour, olive oil, carrots, stalks celery, leeks, thyme, bay leaf, chicken broth, white wine, barley, kosher salt, pepper

Taken from www.epicurious.com/recipes/member/views/lamb-and-barley-stew-1235048 (may not work)