3 lb. lamb, cut into 1-1 1/2" chunks (if from a roast add bone also)
3 sliced carrots
3 diced potatoes
1 stalk celery, chopped
1 med. onion, chopped
1 tbsp. barley
1 bay leaf
Thyme
Salt
Pepper to taste

Cook lamb about 1 hour in simmering water until tender, reduce heat to just cover (remove bone if any). Add carrots, barley, bay leaf and other seasonings; cook 30 minutes, add onions and celery. Cook 10 minutes. Add potatoes and cook 20 minutes more.

After cooking, cool and skim fat. Put stew into non-metal container, cover and refrigerate until reheated to serve. (Stew has better taste if it isn't served for at least 24 hours.)