Lamb, Barley and White Bean Stew
3/4 cup dry white navy beans, about 5 ounces
1 1/2 pounds lamb stew meat, cut into 1" pieces, trimmed
2 tablespoons all-purpose flour
3 tablespoons extra virgin olive oil
1/2 teaspoon fresh chopped rosemary
1/2 teaspoon fresh chopped thyme
2 bay leaves
3 cloves garlic, minced
6 cups beef stock
6 carrots, cut into 1 1/2" lengths
18 pearl onions, peeled
1/4 cup pearl barley
1 pound medium-size red potatoes, quartered
1 cup shelled English peas, fresh or frozen
Kosher salt and freshly ground black pepper
Flat leaf parsley leaves as a garnish Fresh shell beans, like cranberry beans
Pick over the beans and discard any stones. Cover with plenty of water and soak overnight. Drain.
Place the lamb and flour in a plastic bag and shake to coat the lamb with flour. Warm the olive oil in a large heavy casserole over medium high heat and cook the meat in a single layer with space in between until it is golden brown on all sides, 10 minutes. You may have to do this in two batches. Add the rosemary, thyme, bay leaves, garlic, the drained white beans and the stock. Bring to a boil, reduce the heat to low and simmer covered for 1 hour.
Add the carrots, onions and barley and simmer uncovered for 30 minutes. Add the potatoes and simmer 30 minutes. Add the peas and simmer 5 minutes. Season with salt and pepper.
Ladle into bowls and serve immediately garnished with parsley.
Note: 1 cup dry beans can be substituted for fresh shell beans.