Lamb Stew

  • Level: Easy
  • Yield: about 4 to 6 servings
  • Total: 3 hr
  • Prep: 15 min
  • Cook: 2 hr 45 min
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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

  1. 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.
  2. 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.
  3. 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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javabean133

Turned out great but definitely a winter meal. I had lamb stew meat and it sounded so good I went ahead and did it on a hot day in August! Taking a cue from the other reviews I only used 8 cups of chicken broth, which made it into a fairly thick stew without having to use a thickener. I also cooked it for three hours in the oven before switching to the stovetop, which I think made the lamb more tender.It is very hearty and flavorful. You definitely need to skim the fat off the top. We tried it with egg noodles the first night and without the next day as leftovers..tasted even better as leftovers. . Because it is August and so hot, we took the remaining leftovers and froze them. Would definitely do this recipe again.

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