French Lamb Stew

local_grocery_store Ingredients

• 2 pounds lamb shoulder, cut into chunks, trimmed of excess fat
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 carrots, sliced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 cup red wine
• 4 cups beef or vegetable broth
• 4 fresh thyme sprigs, tied together with kitchen twine
• 2 bay leaves
• 1 cup frozen peas, thawed
• to taste salt
• to taste black pepper, freshly ground
• 2 tablespoons fresh parsley, chopped, for garnish

restaurant_menu Method

1. 1.Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. 2.Add the lamb chunks in batches and cook until browned on all sides. Remove the lamb from the pot and set aside.
3. 3.In the same pot, add the chopped onion, sliced carrots, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
4. 4.Stir in the tomato paste and flour, and cook for an additional 2 minutes.
5. 5.Pour in the red wine and scrape the bottom of the pot to release any browned bits.
6. 6.Return the lamb to the pot and add the beef or vegetable broth, tied thyme sprigs, and bay leaves.
7. 7.Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 2 hours, or until the lamb is tender.
8. 8.Stir in the thawed peas and season with salt and black pepper to taste. Simmer for an additional 10 minutes.
9. 9.Remove the thyme sprigs and bay leaves before serving.
10. 10.Garnish with freshly chopped parsley and serve hot with crusty bread or mashed potatoes.

lightbulb_outline Tips

• chevron_rightFor an extra depth of flavor, marinate the lamb chunks in red wine overnight before cooking.
• chevron_rightIf you prefer a thicker stew, you can mix a little cornstarch with water and stir it into the stew during the last 10 minutes of cooking.
• chevron_rightThis stew tastes even better the next day, so feel free to make it ahead of time and reheat when ready to serve.
• chevron_rightServe with a glass of red wine to complement the flavors of the stew.