Lamb Stew
Fall-apart lamb chunks in a rich wine gravy with root vegetables, the definition of rustic bistro comfort.
Ingredients (serves 4)
- 2 lbs lamb stew meat
- 1 onion
- 3 carrots
- 2 potatoes
- 2 cups red wine
- 2 cups beef stock
- 2 tbsp tomato paste
- 3 cloves garlic
- 2 tbsp olive oil
- 1 tsp thyme
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Save this recipeInstructions
- 1
Heat olive oil in a large pot over medium-high heat. Season lamb with salt and pepper, then brown in batches, 3-4 minutes per side. Set aside.
- 2
Dice onion, carrots, and potatoes. Sauté onion in the pot for 3 minutes.
- 3
Mince garlic and stir in tomato paste. Cook for 1 minute, then deglaze with red wine, scraping up browned bits.
- 4
Return lamb to pot, add beef stock, carrots, potatoes, and thyme. Bring to a simmer, cover, and cook for 50 minutes.
- 5
Taste and adjust seasoning with salt and pepper. Serve hot with crusty bread.
