Lamb Stew
Ingredients
- 2 pounds lamb shoulder, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 large yellow onion, diced
- 3 carrots, sliced into ½-inch rounds
- 3 celery stalks, sliced
- 4 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
Instructions
- Pat lamb cubes completely dry with paper towels.
- Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
- Season lamb with salt and pepper on all sides.
- Sear lamb in batches for 3 minutes per side until deeply browned.
- Remove lamb and set aside, leaving drippings in pot.
- Add diced onion to the hot drippings and cook for 5 minutes until translucent.
- Stir in carrots and celery, cooking for 4 more minutes until slightly softened.
- Add minced garlic and cook for 1 minute until fragrant.
- Sprinkle flour over vegetables and stir constantly for 2 minutes to cook out raw taste.
- Pour in red wine, scraping bottom to release all browned bits.
- Whisk in beef broth until smooth and no flour lumps remain.
- Stir in tomato paste, bay leaves, and dried thyme.
- Return seared lamb and any accumulated juices to the pot.
- Bring stew to a boil, then immediately reduce heat to low. Cover and simmer for 1 hour and 30 minutes, stirring occasionally.
- Remove lid and simmer uncovered for 30 minutes to thicken sauce.
- Discard bay leaves before serving.
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