06 Nov Savory Lamb Stew
Serves 6 to 7
1½ -2 lb. lamb stew meat (cube cut; approx.1-inch)
2 lb. baby red or gold potatoes (halved)
6 cups low-sodium beef broth
1 cups baby carrots
1 cup red wine
¼ cup tomato paste
¼ cup fresh “chopped” Italian parsley (for garnish)
4 “minced” garlic cloves
3 fresh rosemary sprigs
2 bay leaves
2 “chopped” celery stalks
1 “chopped” yellow onion
1 tablespoon Worcestershire sauce
1 tablespoon extra-virgin olive oil
1 teaspoon paprika
1 teaspoon ground cumin
Kosher salt to taste (Fleur de Sel preferred)
Fresh ground pepper to taste
Coat the bottom of a Dutch oven with oil. Over medium-high heat, sear the lamb on all sides (in batches if necessary) for approximately 10 to 12 minutes; remove the lamb and set it aside.
Add the carrots, onion, and celery to the pot and cook until soft (approx. 4 to 5 minutes). Stir in the tomato paste, paprika, garlic, cumin, salt/pepper, and cook until the tomato paste starts to darken (approx. 2 to 3 minutes).
Place the lamb back into the pot, and stir in wine, broth, Worcestershire sauce, bay leaves, and rosemary.
Bring the stew to a boil before reducing the heat, seasoning with a little salt/pepper, covering the pot, and allowing to simmer until the lamb is tender (approx. 25 to 30 minutes).
Add the potatoes and continue to simmer (covered) until they are tender with the stew thickening (approx. 25 to 30 minutes). Remove and discard the bay leaves.
Serve the stew in bowls with a little parsley on top for garnish.
- Instead of stew meat, I often substitute boneless “fat-trimmed” leg of lamb.