Our Favorite Lamb Stew
This old fashioned favorite uses a couple of modern day tricks. Baby carrots are ready for the pot and pearl onions glazed with balsamic vinegar to add a rich, deep tone to this soul-satisfying stew. (You could even use frozen onions.) Like most slowly cooked dishes, the flavor of this stew mellows over time. Serve it with a green salad and crusty bread for an evening of comfort and great dining.
- 2 tbs Extra Virgin Olive Oil***
- 3 lb lean lamb stew meat, well trimmed and cut into 2 inch cubes salt and freshly ground black pepper to taste
- 1 large onion, chopped
- 1 large clove garlic, finely chopped
- 3 tbs all-purpose flour
- 1½ oz glace d'Agneau Gold® (Lamb Stock)*** + 4 cup water
- 3 tbs tomato paste
- 2 large sprigs rosemary
- 1 bay leaf
- 11/2 tbs unsalted butter
- 10 oz pearl onions, peeled
- 2 tbs sugar
- 2 tbs balsamic vinegar***
- ¾ lb each baby carrots, diced turnips and diced potatoes
- 1 cup frozen petite peas
- Heat the oil in a large, heavy casserole over medium-high heat. Add the meat in batches, so it does not steam, and brown on all sides.
- Remove pieces to a bowl once they are browned; season liberally with salt and pepper.
- Add the onion and cook until wilted and lightly browned, stirring frequently. Add the garlic. Return the meat to pot,
- Sprinkle the flour evenly over the meat, turning to cook it until golden brown.
- Stir in the diluted Glace d’Agneau Gold®, tomato paste, rosemary and bay leaf, stirring up all browned cooking bits. Cover and simmer for 1 hour.
- While the stew cooks, melt the butter in a large skillet. Add the onions and sauté until lightly browned.
- Add the sugar and the balsamic vinegar and boil until it is reduced and coats the onions. Set aside.
- Add the carrots, turnips and potatoes to the pot and cook until tender, about 25 minutes. Stir in the onions and peas, taste to adjust the seasonings and serve.
***These items are all available through the Club Sauce Website Store if they cannot be found at your local gourmet shop.