Ingredients
2 tablespoons (1/4 stick) butter
2 carrots, chopped
2 large celery stalks, chopped
1 onion, chopped
3 large garlic cloves, chopped
1 cup pearl barley, rinsed
4 cups canned beef broth
3 cups cooked lamb, cut into 1/2 inch pieces
Preparation
Melt butter in heavy Dutch oven over medium-high heat. Add carrots, celery, onion and garlic; sauté until beginning to soften, about 8 minutes. Add broth and simmer until barley is tender, about 45 minutes. Add lamb and heat through.
