Lamb Stew is one of my all-time favorite stew recipes. This is an easy, wonderful recipe that is simple enough for an everyday meal but good enough for company. Perhaps nothing is so evocative of down-home days than the wonderful smell of lamb stew.
Enjoy LAMB STEW!
1 tablespoon olive oil
1 pound /453g leg of naturally raised lamb,
trimmed and cut into 1-inch/2.5 cm cubes
1 ½ tablespoons all purpose flour
1 onion, finely chopped
3 garlic cloves, peeled and smashed
1 cup cold water
½ kosher salt
1 tablespoon tomato puree
1 bay leaf
¼ teaspoon black pepper
1 pound potatoes,/453 gram/ peeled and quartered
3 large carrots (cut into 2-inch /5 cm chunks)
1 cup frozen peas
Small handful parsley, chopped (optional)
DIRECTIONS for LAMB STEW
Heat the oil in a large pan that has a lid over medium-high heat.
Coat the lamb with the flour and brown the lamb pieces all over. Transfer to a bowl.
Add the onion and garlic to pan, lower heat and saute gently for 5-10 minutes until tender.
Stir in the water, tomato puree, bay leaf, carrots, salt pepper, then return lamb to the pan. Bring to the boil, then turn down the heat, cover and simmer for 45 minutes.
Remove the lid stir in the peas and simmer for 15 minutes more, until lamb is tender (test the meat and correct the seasoning) and sauce has thickened. Discard the bay leaf. Garnish with parsley.(optional) Serve with slices of country loaf bread.
- Leftovers will keep frozen for up to 1 montH.
- The meat cut you use for lamb stew is VERY important. You want it to come from the shoulder area – you have the Shoulder Arm Picnic, Shoulder Arm Roast, Blade Roast.
PHOTO CREDIT: erink_photography on Best Running / CC BY