OLD FASHIONED LAMB STEW
Looking for lamb stew recipes? This old fashioned favorite recipe
for lamb stew uses a couple of modern day tricks. Baby
carrots are ready for the pot and pearl onions glazed with
balsamic vinegar to add a rich, deep tone to this soul-satisfying
stew. (You could even use frozen onions.)
Like most slowly cooked dishes, the flavor of this stew mellows over time. Serve it with a green salad and crusty bread for an evening of comfort and great dining.
Ingredients:
- 2 tablespoons vegetable oil
- 3 lb. lean lamb stew meat, well trimmed and cut into 2" cubes
- Salt and freshly ground black pepper to taste
- 1 large onion, chopped
- 1 large clove garlic, finely chopped
- 3 tablespoons all-purpose flour
- 4 cups lamb stock (we recommend trying 1.5 oz Glace d'Agneau Gold® reconstituted in 4 cups water)
- 3 tablespoons tomato paste
- 2 large sprigs rosemary
- 1 bay leaf
- 1˝ tablespoons unsalted butter
- 10 oz. pearl onions, peeled
- 2 tablespoons sugar
- 2 tablespoons balsamic vinegar
- 3/4 lb. each baby carrots, diced turnips and diced potatoes
- 1 cup frozen petite peas
Procedure:
Heat the oil in a large, heavy casserole over medium-high heat. Add the meat in batches, so it does not steam, and brown on all sides. Remove pieces to a bowl once they are browned; season liberally with salt and pepper.
Add the onion and cook until wilted and lightly browned, stirring frequently. Add the garlic. Return the meat to pot, sprinkle the flour evenly over the meat, turning to cook it until golden brown.
Stir in lamb stock, tomato paste, rosemary and bay leaf, stirring up all browned cooking bits. Cover and simmer for 1 hour. While the stew cooks, melt the butter in a large skillet. Add the onions and sauté until lightly browned. Add the sugar and the balsamic vinegar and boil until it is reduced and coats the onions. Set aside. Add the carrots, turnips and potatoes to the pot and cook until tender, about 25 minutes. Stir in the onions and peas, taste to adjust the seasonings, and serve.
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