- 1 tablespoon olive oil
- 1 pound cubed lamb meat
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 2 cups low-sodium beef broth
- 3 cups water
- 1 cup pearl barley
- 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 large carrots, chopped
- 6 ounces shiitake mushrooms, sliced
- 2 medium tomatoes, chopped
- 1 cup frozen petite peas
- Heat the oil in a large saucepot or Dutch oven over medium-high heat. Add the lamb and onion and cook, stirring occasionally, for 5 minutes, or until browned. Add the garlic and cook for 1 minute. Add the broth, water, barley, thyme, salt, and pepper. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 1 hour.
- Add the carrots, mushrooms, and tomatoes and cook, stirring occasionally, for 45 minutes, or until the barley is tender. Add the peas during the last 5 minutes.