GBK Lamb and Barley Stew

• 3 lbs leg of lamb or 3 lbs lamb shoulder, boned, trimmed & cubed
• 2 tablespoons flour
• 3 slices bacon, chopped
• 2 tablespoons butter
• 2 medium onions, chopped
• 2 medium carrots, sliced
• 4 ounces turnips, diced
• 2 sticks celery, sliced
• 2 tablespoons pearl barley
• 2 teaspoons mixed herbs, chopped (thyme, basil etc)
• 12 pint lamb or 12 pint beef stock
• fresh parsley, chopped for garnish

1. Toss the lamb in the flour.
2. Dry fry the bacon in a large flameproof casserole.
3. Add the butter and the lamb and fry until browned all over, stirring.
4. Remove the lamb and bacon with a slotted spoon and set aside.
5. Add the onions, carrots, turnip and celery to the casserole and saute for 5-10 minutes until they are beginning to brown.
6. Return the lamb to the casserole, add the pearl barley and herbs and pour in the stock.
7. Bring to the boil, then cover and simmer for 2 hours, stirring occasionally to prevent it sticking, until the lamb is tender.
8. Serve hot, sprinkled with chopped parsley.

lamb, flour, bacon, butter, onions, carrots, celery, pearl barley, mixed herbs, lamb, fresh parsley

Taken from www.food.com/recipe/gbk-lamb-and-barley-stew-485168 (may not work)