Our Favorite Lamb Stew
DescriptionThis old fashioned favorite uses a couple of modern-day tricks. Baby carrots are ready for the pot, and pearl onions are glazed with balsamic vinegar to add a rich, deep tone to this satisfying stew. (You could also 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.
- 3 pounds lean lamb stew meat, well trimmed and cut into 2-inch cubes
- Salt and ground black pepper
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 1 large clove garlic, finely chopped
- 3 tablespoons all-purpose flour
- 1 1/2 ounces Glace d'Agneau Gold® dissolved in 4 cups hot water
- 3 tablespoons tomato paste
- 2 large sprigs rosemary
- 1 bay leaf
- 1 1/2 tablespoons unsalted butter
- 10 ounces pearl onions, peeled
- 2 tablespoons sugar
- 2 tablespoons balsamic vinegar
- 12 ounces baby carrots (about 2 1/2 cups)
- 2 cups diced turnips
- 2 cups diced potatoes
- 1 cup frozen petite peas
- Season the lamb with salt and pepper. Heat the oil in a large, heavy pan over medium-high heat. Add the meat in batches, and brown the pieces on all sides. Transfer the browned lamb to a platter and cover it loosely with aluminum foil.
- Add the onion and cook until it is softened and lightly browned, stirring frequently. Add the garlic and cook for 30 seconds.
- Return the meat to the pan, and sprinkle the flour evenly over the meat, turning to cook until it is golden brown.
- Stir in the diluted Glace d'Agneau Gold®, tomato paste, rosemary and bay leaf, stirring to scrape all browned cooking bits from the pan. Cover the pan, reduce the heat, and simmer the stew for 1 hour.
- While the stew cooks, melt the butter in a large skillet. Add the pearl onions and sauté until they are lightly browned. Add the sugar and the balsamic vinegar, and boil until the liquid becomes the consistency of a light syrup and coats the onions. Set aside.
- Add the carrots, turnips and potatoes to the stew and cook until they are tender, about 25 minutes.
- Stir in the glazed onions and the peas, and season the stew to taste with salt and pepper.
Wine Pairing: Rioja, Shiraz, or red Bordeaux.