Lamb, barley and rosemary stew | Recipes | WW Australia

Ingredients

• Olive oil
• 1 tbs
• Lamb leg steak, raw
• 440 g, (buy 550g rump steak), fat trimmed, cut into 2cm pieces
• Brown onion
• 1 medium, finely chopped
• Carrot(s)
• 2 medium, peeled, chopped
• Celery
• 2 stick(s), trimmed, chopped
• Dried rosemary
• 1 tsp
• Pearl barley
• ½ cup(s), (100g)
• Potato(es)
• 300 g, pontiac variety, peeled, chopped
• Canned diced tomatoes
• 1 400g can, (1 x 400g can)
• Chicken stock
• 2 cup(s), (500 ml), salt-reduced variety
• Green string beans
• 200 g, trimmed
• Fresh flat-leaf parsley
• ¼ cup(s), roughly chopped