Lamb and Carrot Casserole

• 1 quart beef stock
• 1 12 lbs stewing lamb
• 1 large onion
• 1 lb carrot
• 3 stalks celery
• 12 cup pearl barley
• salt and pepper

1. Brown the meat in the pan over medium-high heat.
2. Stir in the vegetables and brown slightly.
3. Stir in the barely and add stock to cover.
4. Place in the oven with a lid on or simmer on the stove for 45 minutes to one hour.
5. Add more stock or water if it gets too thick.
6. When meat and carrots are tender and barley is done (think boiled rice) this is ready to eat.

beef, stewing lamb, onion, carrot, stalks celery, pearl barley, salt

Taken from www.food.com/recipe/lamb-and-carrot-casserole-189292 (may not work)