Mutton and Barley Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A slow-simmered stew featuring tender mutton, nutty barley, and earthy carrots and parsnips in a rich broth. This Asian recipe, ready in about 110 minutes, pairs Mutton stew meat, Pearl barley, Carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs Mutton stew meat
• 1 cup Pearl barley
• 3 medium Carrots
• 2 medium Parsnips
• 1 large Yellow onion
• 3 cloves Garlic
• 4 cups Beef broth
• 1 tsp Dried thyme
• 2 Bay leaf
• 1 tsp Salt
• 1/2 tsp Black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Dice 3 medium peeled carrots and 2 medium peeled parsnips into 1/2-inch cubes. Finely chop 1 large yellow onion and mince 3 garlic cloves.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add onions and sauté for 5 minutes until translucent, then add garlic and cook for 1 minute until fragrant.
3. Step 3: Add 1.5 lbs mutton stew meat and brown on all sides for 4 minutes per side. Remove meat and set aside.
4. Step 4: Return browned meat to the pot, then add 1 cup pearl barley, 4 cups beef broth, 1 tsp dried thyme, 2 bay leaves, 1 tsp salt, and 1/2 tsp black pepper.
5. Step 5: Bring to a boil, then reduce heat to low, cover, and simmer for 90 minutes until meat is fork-tender and barley is cooked through.
6. Step 6: Discard bay leaves and serve hot with extra salt if needed.