Scotch Broth
I usually leave out the carrots and make it with beef instead for a good, thick Beef & Barley stew.
1 lb Lamb
1 onion, coarsely chopped, or 2 TBSP onion powder
2-3 carrots, peeled
1 C pearled barley
6 beef bouillon cubes or 2 TBSP beef bouillon powder
6 C water
1/2 tsp garlic powder or season to taste
salt and pepper to taste
Put all ingredients in Crock Pot. Cook on Hi 4 hours, or low 8-10 hours.
The original recipe calls for reducing the barley to 1/2 c in a Crock Pot, but when using my 6 qt pot I have found it necessary to use the full 1 C, and sometimes a bit more, depending on how much stew meat I have added. The trick with this in a Crock Pot is that you want the pot 3/4 full, so you have to top it off with water if necessary, and more water means a little more barley to keep it thick.