Barley Miso Lamb and Bean Stew

Beans and lamb go together like a... you fill in the blank.  I always keep a bit of a roasted leg of lamb aside for a dish like this.  You could use fresh or frozen roasted lamb - whatever you achieve, to make this thick, flavorful stew.
2 carrot, finely diced
1 onion finely diced
2 stalks celery, finely diced
3 cloves garlic, minced
1 Tbsp rosemary, crushed
1/2 tsp red chili flakes

1 can petite diced tomatoes, drained well, liquid reserved
1 lb lamb (raw or roasted), cubed 1/2-inch

1/2 cup French lentils
1/4 cup pearl barley
1/4 cup barley miso paste
6 cups water
1 can Gret Northern (or Navy) beans, drained

Sauté the carrot, onion and celery for about 8-10 minutes.

Add the garlic, rosemary and red pepper flakes, and cook another 2-3 minutes.  Add the lamb to the veggies and cook until the lamb is well browned, about 8-10 minutes.

Turn heat to high and push the lamb to one side. Add the drained tomatoes to the other side.

Allow them to cook and sizzle, as they deepen their color and caramelize a bit, about 5-8 minutes.

Add the reserved tomato liquid, the water, lentils, barley, miso paste and white beans. Give the mixture a good stir and bring to a gentle boil. Stir again, reduce heat to a simmer and cook covered for about an hour, stirring every 10-15 minutes.  Adjust liquid level with water, and seasoning with salt and pepper to taste.

Serves 6-8.