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Lamb and Barley Stew with Garlic, Rosemary and Parsley

A delicious slow cooked stew made easy. Perfect for winter!


  • ¼ cup plain flour

  • 700g lamb, diced

  • 2 tbsp oil

  • 2 tsp gourmet garden garlic

  • 1 tbsp gourmet garden rosemary

  • 2 brown onions, sliced

  • 2 cups beef stock

  • 1 cup water

  • 2 carrots, chopped

  • 2 celery stalks, chopped

  • ½ cup pearl barley

  • 1 large zucchini, chopped

  • 1 tbsp gourmet garden parsley


  • 1.

    Place plain flour and lamb in a snap-lock bag. Shake to coat. Heat oil in a saucepan over medium-high heat. Cook lamb, in batches, for 3 to 4 minutes or until browned. Transfer to a 4.5 litre-capacity slow cooker.

  • 2.

    Add Gourmet Garden Chunky Garlic, Gourmet Garden Rosemary and onions to saucepan. Cook, stirring, for 4 to 5 minutes or until onion is tender.

  • 3.

    Add beef stock and water. Bring to the boil. Transfer mixture to slow cooker. Add carrots, celery stalks and pearl barley to slow cooker. Stir to combine.

  • 4.

    Cook, covered, on LOW for 5 hours or until lamb is tender. Add zucchini. Cook on LOW for a further 30 minutes. Stir in Gourmet Garden Parsley

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