Lamb Stew With Barley And Carrots

• 2 pounds boneless lamb shoulder cut into 1 inch chunks
• 1/2 cup seasoned flour
• 1.5 teaspoons salt
• 1 teaspoon pepper
• 1/3 cup vegetable oil
• 1 medium onions chopped fine (1.5 cups)
• 2 medium carrots diced (1.5 cups)
• 8 ounces fresh mushrooms, quartered
• 1.5 cups beef or chicken broth
• 1 can (6oz) vegetable-juice cocktail
• 1/2 cup medium-grain barley
• 1/2 teaspoon salt, or to taste
• fresh ground pepper to taste
• 8 carrots, sliced in 1/2 inch pieces
• chopped fresh parsley

1. Mix flour, salt and pepper. Toss meat to coat.
2. Heat oil over medium-high in 5-6 quart Dutch Oven or non-stick pot.
3. Brown meat in batches.
4. Place meat in bowl.
5. Reduce heat to medium low.
6. Add diced carrot, onion and mushrooms.
7. Cook about 5 minutes until beginning to soften.
8. Add broth and vegetable juice, stirring and scraping up browned bits.
9. Bring to a boil.
10. Return meat to pot.
11. Reduce heat.
12. Cover and simmer 1 hour, stirring 2 or 3 times.
13. Stir in barley.
14. Add more broth if necessary.
15. Cover and simmer 20 minutes, stirring once or twice.
16. Taste. Season with salt and pepper in necessary.
17. As barley cooks, it swells. Add more broth if necessary.
18. Add sliced carrot, simmer covered for 20 minutes longer, until meat and barley are tender.
19. Sprinkle in parsley.
20. Serve with a quality pumpernickel and butter.

lamb shoulder, flour, salt, pepper, vegetable oil, onions, carrots, mushrooms, beef, vegetablejuice cocktail, barley, salt, fresh ground pepper, carrots, fresh parsley

Taken from www.epicurious.com/recipes/member/views/lamb-stew-with-barley-and-carrots-52693271 (may not work)