Mutton and Barley Stew with Root Vegetables
A slow-simmered stew featuring tender mutton, nutty barley, and earthy carrots and parsnips in a rich broth. This mongolian-inspired asian ready in about 110 minutes pairs Mutton stew meat, Pearl barley, medium 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- Step 3: Add 1.5 lbs mutton stew meat and brown on all sides for 4 minutes per side. Remove meat and set aside.
- 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.
- 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.
- Step 6: Discard bay leaves and serve hot with extra salt if needed.
Frequently asked questions
How long does Mutton and Barley Stew with Root Vegetables take to make?
Total time is about 110 minutes (20 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mutton and Barley Stew with Root Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mutton stew meat from drying out.
Can I substitute ingredients in Mutton and Barley Stew with Root Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mutton and Barley Stew with Root Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mutton and Barley Stew with Root Vegetables?
Mongolian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
I've tried many asian recipes and this is hands down the best.
- ★★★★★
This has become our go-to asian dish. We make it weekly.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
