Take a deep breath, YOU can make this stew. It is quite simple, it just takes time — about two and a half hours prep and about 90 minutes of cooking time (See my TIPS for time-saving secrets!). This is a great opportunity to enlist a kitchen helper. You can prep all the veg while your helper cubes and browns the lamb. Even if you’re not a fan of lamb, this flavor is amazing and worth the effort. I serve this with crusty bread and a BIG spoon. If you’d rather watch the video – CLICK HERE.
Here’s the RECIPE:
2 lbs Boneless lamb shoulder, cut into 1-inch cubes
(I use leg of lamb and throw the bone into the stew for extra flavor)
1 teaspoon Salt
1 teaspoon Ground black pepper
1/2 cup Flour
1/4 cup Butter (I use a combo of butter and grapeseed oil)
2 cups Water (I use a combo of water and chicken stock)
8 oz. can Tomato sauce
2 Tablespoons Fresh Parsley, chopped (I use at least 4 Tbsp.)
2 Teaspoons Fresh Thyme, stripped from the stem (I use at least 3 tsp.; use less if using dried)
(I’m crazy for spices!)
6 Carrots peeled and cut into 2-inch lengths (I use a bag of peeled/washed baby carrots)
1/2 lb Pearl Onions, peeled (you can buy these frozen and pre-peeled – or see the SECRET below)
3 cups Turnips, peeled and cubed (approx. 2 large)
12 New potatoes, small – with a strip peeled around the middle (12 – HAH! I add way more potatoes)
1 package (10 oz.) frozen Peas (I leave these on the counter while prepping, so they thaw)
OPTIONAL – 2 teaspoons fresh mint, finely chopped
ADDITIONAL INGREDIENTS FOR THICKENING GRAVY
1/4 to 1 cup water (or stock)
3 Tablespoons Flour
- Once your kitchen helper finishes cubing the meat, it’s time to coat and brown. Take a large plastic bag (ziploc) and mix the salt, pepper and flour. Toss in the lamb chunks about 10 at a time and shake to coat. Meanwhile heat the butter and/or oil in a large pot or Dutch oven. When the pot is hot, brown the lamb about 10 pieces at a time. When each batch of meat is browned remove to a plate. Repeat until all meat is browned; set plate aside.
- When all lamb is browned I take a minute to deglaze the pan with a little red wine. Which simply means – pour a 1/2 cup (or so) of red wine into the hot pan and use a wooden spoon to scrape the delicious browned bits from the bottom of the pan. Then you can return all of lamb to the pan and add 2 cups of water (or stock), tomato sauce, parsley, thyme – salt and pepper to taste. Bring to a boil, reduce heat, slowly simmer in a covered pot until lamb is tender — about 45 minutes.
- Add carrots and turnips and simmer for another 15 minutes.
- Add pearl onions, and potatoes and simmer for another 30 minutes, or until vegetables are tender when pricked with a fork.
- To add or thicken the gravy, take a small bowl and add cold water and flour; mix until smooth. Stir into stew and bring stew to a boil, again.
- Add the frozen peas (reduce heat) and simmer for another 5 minutes.
Makes approx. 6 servings
- Serve with some crusty bread or a biscuit
SECRET TO PEELING PEARL ONIONS:
- Prepare and ice bath (bowl of water and ice)
- Boil a small pan of water.
- Drop the pearl onions into the boiling water for 30 seconds to 1 minute (max).
- Use a slotted spoon to transfer them to an ice bath.
- With a paring knife, cut off the root end and pinch the skin at the opposite end.
- The perfect little pearl onion should pop right out.
- Here’s a link if you prefer a video: Peeling Pearl Onions
- You can prep all the veg while the lamb simmers (this will save about 45 min).
- Use fresh herbs, if you can.
- Add 2 teaspoons of finely chopped fresh mint when you add the frozen peas. It’s a nice twist on the flavor.
- Don’t rush :-) the process and the smells are part of the fun!
Email me pics of your St. Patty’s or Ostara celebrations!!