Lamb Stew

Total Time:
3 hr
Prep:
15 min
Cook:
2 hr 45 min

Yield:
about 4 to 6 servings
Level:
Easy

Ingredients
  • 1/4 cup vegetable oil
  • Flour, for dredging
  • 2 1/2 pounds lamb shoulder, cut into 2-inch cubes, or purchase precut lamb stew meat
  • 4 teaspoons kosher salt
  • Freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 medium onions, cut into sixths
  • 5 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 10 cups cold water, or low-sodium chicken broth
  • 6 sprigs parsley
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • 1 1/4 pounds medium red potatoes, quartered
  • 4 medium carrots, cut into 1-inch pieces
  • 2 celery stalks, cut into 1-inch pieces
  • 7 canned whole, peeled tomatoes, lightly crushed
  • 1 tablespoon red wine vinegar
Directions
  • Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Spread flour out on a plate or piece of waxed paper. Season half the lamb with 1 teaspoon of the salt and some pepper. Dredge in the flour and shake off the excess. Cook, uncovered, stirring only occasionally, until well browned, about 8 minutes. Using a slotted spoon, transfer the lamb to a plate. Repeat with the remaining lamb. Discard the oil and wipe out the pan.

  • Preheat the oven to 275 degrees F. Return the pot to the stove and melt the butter over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 2 minutes. Return the lamb to the pot and add the water or broth, and bring to a simmer. Using a piece of kitchen twine, tie together the parsley, thyme, and bay leaves and add the bundle to the pot. Stir in the remaining 2 teaspoons salt and pepper. Cover and transfer to the oven. Stew the meat until tender, about 1 1/2 hours.

  • Remove the Dutch oven from the oven. Skim the fat from the cooking liquid with a ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer. Cook the stew, uncovered, on top of the stove until the liquid has thickened and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar. Divide among bowls and serve immediately.


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    This recipe is featured in:

    St. Patrick's Day