Lamb Stew
Description
Make this hearty, comforting and savory stew for your family on those cold days. It's really easy and is definitely worth the wait. And, it's always better the next day!
Ingredients
1/4 c. vegetable oil
flour, for dredging
2 1/2 lb. lamb shoulder, cut into 2 inch cubes, or pre-cut lamb stew meat
4 t. kosher salt, divided
freshly ground black pepper, to taste
2 T. unsalted butter
2 medium onions, cut into six pieces
5 cloves garlic, minced
1 T. tomato paste
10 c. cold water, or low-sodium chicken stock/broth (or less, if desired)
6 sprigs parsley
6 sprigs fresh thyme
2 bay leaves
1 1/4 lb. medium red potatoes, quartered
4 medium carrots, cut into 1 inch pieces
2 celery stalks, cut into 1 inch pieces
7 canned whole, peeled tomatoes, lightly crushed
1 T. red wine vinegar
Directions
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Heat a large Dutch oven (that is oven-safe) with a tight-fitting lid over medium-high heat; pour in oil to fill it about 1/4 inch deep.
Spread flour out on a plate/platter or on waxed paper.
Season half of the lamb with 1 t. salt and pepper, to taste; dredge in the flour; shake off excess. Cook, uncovered, stirring only occasionally, until well browned, about 8 minutes. Using a slotted spoon, transfer meat to a plate/platter. Repeat with the remaining lamb. Discard the oil; wipe out the pot.
Preheat oven to 275 degrees.
Return pot to the stove; melt butter over medium-high heat; add onion; cook, stirring, until lightly browned, about 5 minutes. Stir in the garlic and tomato paste; cook until fragrant, about 2 minutes. Return lamb to the pot; add water or stock/broth bring to a simmer.
Using a piece of kitchen twine, tie together parsley, thyme, and bay leaves; add the bundle to the pot. Stir in the remaining 2 t. salt and pepper. Cover; transfer to the oven. Stew the meat until tender, about 1 1/2 hours.
Remove the Dutch oven from the oven. Skim the fat from the cooking liquid with a ladle. Add potatoes, carrots, celery, and tomatoes; bring to a simmer; cook stew, uncovered, on top of the stove until liquid has thickened and vegetables are tender, about 1 hour. Remove; discard herb bundle. Stir in the vinegar.
Serve immediately.
4 - 6 servings.