Our Favorite Lamb Stew

By on January 2, 2000

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.

Our Favorite Lamb Stew
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Entree
Cuisine: American
Serves: 6
Ingredients
  • 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
Instructions
  1. 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.
  2. Remove pieces to a bowl once they are browned; season liberally with salt and pepper.
  3. Add the onion and cook until wilted and lightly browned, stirring frequently. Add the garlic. Return the meat to pot,
  4. Sprinkle the flour evenly over the meat, turning to cook it until golden brown.
  5. 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.
  6. While the stew cooks, melt the butter in a large skillet. Add the onions and sauté until lightly browned.
  7. Add the sugar and the balsamic vinegar and boil until it is reduced and coats the onions. Set aside.
  8. 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.

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