Lamb Stew

lamb

This hearty stew can be made using lamb or beef

YIELD

4 Servings

TOTAL TIME

1 hour, 50 minutes

DIFFICULTY

Medium

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INGREDIENTS

NAME

WEIGHT

VOLUME

Lamb, shoulder, cut into 5 cm / 2” pieces

1.4 kg / 3 lb 

1 shoulder

Salt

to season

-

Black pepper, freshly ground

to season

-

Olive oil, extra virgin

45 g

45 mL / 3 tbsp

Yellow onion, cut into wedges  

450 g / 1 lb 

3 medium onions

Carrots, cut into 7 cm / 3” pieces 

450 g / 1 lb 

6 medium carrots

Salt

to taste

-

Black pepper, freshly ground  

to taste

-

Potatoes, white, cut into 5 cm / 2” pieces

900 g / 2 lb

6 cups 

Stock, chicken or vegetable 

900 g 

900 mL / 4 cups

Thyme, fresh 

2 g

2 sprigs

Peas, frozen  

150 g 

1 cup

Tarragon, chopped  

For garnish 

-

METHOD

  1. Preheat oven to 175°C / 350°F. 
  2. Pat lamb dry with paper towel. Season with salt and black pepper. 
  3. In a large pot or Dutch oven, heat olive oil over medium-high heat. Working in batches, brown meat on all sides. Transfer to a plate and set aside. 
  4. Using the same pot, add yellow onions, carrots, salt and black pepper and lower heat to medium. Cook until onions soften, about 8 to 10 minutes. 
  5. Return lamb to pot and add potatoes, stock and thyme. Bring to a simmer. 
  6. Cover and bake in preheated oven until lamb is tender when probed with a knife, about 90 minutes. 
  7. Uncover and add peas. Cook for an additional 10 minutes. Using a large spoon, skim fat from top of broth.
  8. Garnish with tarragon and divide evenly among four bowls. 

NOTES

  • Alternatively, you can substitute lamb with beef chuck roast

  • Alternatively, you can use fresh peas or none at all

  • You can substitute two bay leaves for thyme

  • You may wish to add more salt to broth near the end, depending on your preference

  • Crusty white bread makes a good accompaniment