Lamb Barley Stew (Slow Cooker style)

I've been looking forward to doing some fall-style meals and this one really hit the spot.



1 lb lamb stew meat, cut into 1 inch cubes
2 tbsp olive oil
1/2 onion, large dice
1 leek, sliced
3 garlic cloves, smashed and sliced
2 medium carrots, diced
2 stalks celery, diced
5-6 sprigs fresh snipped thyme
1/2 tsp paprika
1 tsp chili pepper flakes
salt & pepper to taste
1 Tbsp tomato paste
1 14oz carton broth/stock
2/3 C barley

Turn on the slow cooker to pre-heat. Heat half the oil in a large frypan, and cook half the lamb for 4-5 minutes, or until browned on all sides. Put this in the slow cooker bowl. Heat the remaining oil, brown the remaining lamb and add that to the slow cooker bowl too.

Put the frypan back on a medium heat, and gently cook the onion, leek, garlic, carrot, and celery for a few minutes until onion softens. Stir in the seasonings & herbs. Cook for 1 minute or until aromatic. Dump this all into the slow cooker, add the tomato paste, barley*, and stock and stir. Put the lid on and cook for four hours on HIGH, or six hours on LOW**.

*Next time I would add barley halfway through, or cook it separately.  I feel it overcooks this way and it's not bad, just a personal taste thing.

**Slow cooker time will vary; mine was finished after cooking on LOW for 5 hours.