Our Favorite Lamb Stew
Dress Up the Ordinary
This 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.