Lamb Stew

Serves: Four | Prep: 25 min | Cook: 1 hr, 50 min

Ingredients:

Lamb Stew:
1.5 lbs lamb stew meat, cut into 1-inch thick cubes
1 tsp salt
1/2 tsp pepper
2 Tbsp olive oil
1 onion, thinly sliced
2 celery stalks, sliced
2 garlic cloves, peeled and smashed
2 Tbsp flour
2 Tbsp tomato paste
1 Tbsp red wine vinegar
3/4 cup red wine
3 cups beef stock
2 sprigs fresh thyme
1 bay leaf
2 carrots, sliced 1-inch thick
8 oz mushrooms, quartered
1 lb baby potatoes, halved if large
Fresh parsley
Fresh chives

Directions:
Pat the lamb dry with paper towels and season generously with salt and pepper.

Heat the oil in a Dutch oven over medium high heat. Once hot, add the lamb and sear on all sides until nicely browned, then remove from the pot and set aside.

Add butter, onion, celery, and garlic to the pot and cook for about 4–6 minutes, stirring occasionally, until soft. Stir in the flour followed by the tomato paste and cook for 30–60 seconds to remove the raw flour taste. Pour in the red wine vinegar and red wine, scraping the bottom of the pot to deglaze and loosen any browned bits, and let the mixture simmer briefly until it begins to thicken. Add the broth, thyme sprigs, and bay leaf, and return the lamb to the pot. Bring to a gentle simmer, cover, and cook for about 1 hour, or until the meat is tender.

Remove the lid and stir in carrots, mushrooms, and potatoes. Cover again and cook for another 15–20 minutes, until the vegetables are fork tender. Discard the thyme sprigs and bay leaf before serving, and finish with a sprinkle of fresh parsley and chives.

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Cottage “Shepherd’s” Pie
Chicken Pot Pie 
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Harissa Lamb Chilli
Slow Roasted Lamb Shoulder with Creamy Spicy Mint and Cilantro Sauce