Entree: United States – Pacific Northwest (Oregon) – Oregon Lamb Stew

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 30 min

Total 2 hrs

Ingredients

- 1 1/2 lb (680 g) boneless lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 1/4 cup (32 g) all-purpose flour
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (5 g) freshly ground black pepper, divided
- 2 tbsp (30 ml) canola oil
- 3 tbsp (45 g) unsalted butter
- 1 large yellow onion, diced (about 8 oz / 225 g)
- 2 large carrots, peeled and cut into 1/2-inch (1.3 cm) rounds (about 8 oz / 225 g)
- 1 medium parsnip, peeled and cut into 1/2-inch (1.3 cm) rounds (about 6 oz / 170 g)
- 1 small rutabaga, peeled and cut into 1/2-inch (1.3 cm) cubes (about 8 oz / 225 g)
- 8 oz (225 g) baby fingerling potatoes, halved if large
- 2 stalks celery, sliced (about 3 oz / 85 g)
- 3 cloves garlic, minced (about 9 g)
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) dry Oregon red wine or dark ale (substitute additional broth if preferred)
- 4 cups (960 ml) low-sodium beef or lamb broth
- 1 cup (170 g) pearl barley, rinsed
- 2 bay leaves
- 2 sprigs fresh rosemary, tied or chopped (about 1 tsp chopped / 1 g)
- 4 sprigs fresh thyme (leaves stripped, about 1 tsp / 1 g)
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tsp (10 ml) apple cider vinegar or sherry vinegar (to finish)
- 1/4 cup (15 g) fresh flat-leaf parsley, chopped, for garnish
- Optional: 1 tsp (5 g) smoked paprika for depth

Instructions

Short Description:
A hearty Pacific Northwest stew of braised Oregon lamb shoulder with locally grown root vegetables, pearl barley, and fragrant herbs, finished with fresh parsley and a bright splash of vinegar. Designed as a complete main-course meal with protein, starch, and vegetables.

Regional Notes:
This Oregon version highlights the state's agricultural diversity by using locally grown root vegetables (carrots, parsnips, rutabaga, and fingerling potatoes) and Pacific Northwest herbs. Rather than a generic lamb stew, it often uses a local dry red wine or dark ale for deglazing and includes pearl barley for added regional heartiness.

1. Pat the lamb cubes dry and season with 1 1/2 tsp (8 g) kosher salt and 1/2 tsp (2 g) black pepper. Toss the lamb with the flour until lightly coated; shake off excess flour.
2. Heat a large heavy-bottomed Dutch oven or pot over medium-high heat. Add the canola oil. When shimmering, brown the lamb in batches (do not overcrowd), about 3 minutes per side, so pieces get a deep brown crust. Transfer browned pieces to a plate.
3. Reduce heat to medium and add the butter. Add the diced onion, carrots, parsnip, rutabaga, celery, and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and vegetables start to color, about 6–8 minutes.
4. Add the garlic and tomato paste and cook, stirring, 1–2 minutes until the tomato paste darkens and becomes fragrant. If using smoked paprika, stir it in here.
5. Pour in the wine or ale to deglaze the pan, scraping up browned bits from the bottom. Let the liquid reduce by about half, 2–3 minutes.
6. Return the browned lamb and any accumulated juices to the pot. Add the beef or lamb broth, pearl barley, bay leaves, rosemary, thyme, Worcestershire sauce, and the remaining 1/2 tsp (2 g) kosher salt and 1/2 tsp (2 g) black pepper. Stir to combine.
7. Bring to a gentle boil, then reduce heat to low and cover partially. Simmer for 30 minutes.
8. After 30 minutes, add the halved fingerling potatoes to the pot. Continue simmering, covered, until the lamb is fork-tender, the barley is cooked through, and the root vegetables are soft, about 35–50 more minutes. Check liquid level midway and add up to 1 cup (240 ml) additional broth or water if the stew looks too thick.
9. Remove and discard the bay leaves and herb stems (or untie and remove sprigs). Taste and adjust seasoning with additional salt and pepper as needed. Stir in the apple cider vinegar to brighten the flavors.
10. Ladle the stew into bowls and garnish with chopped parsley. Serve hot with crusty bread or a simple green salad if desired.