Stew is so much fun to make. You have so many choices and options. That's the great part. Choose your meat....choose your veggies...choose your liquids. You can create something new every time. Now, I will give you the basic steps to follow to make a stew, but you can substitute any ingredients you would like to use. Today, I will be using lamb, my entire family loves lamb....any which way I make it, but you can choose to use beef, chicken or pork. I will use your basic veggies as a base, but feel free to add or remove anything here, also. Go ahead, make it your own. Just please leave a note in the comment section below and let us all know what you have created at home.
LAMB STEW
3 LB BONELESS LEG OF LAMB
4 STALKS OF CELERY CHOPPED
4 CARROTS CHOPPED
1 LARGE ONION CHOPPED
1 PACKAGE MUSHROOMS SLICED
FRESH ROSEMARY, SAGE AND THYME
3 CUPS RED WINE
3 CUPS CHICKEN BROTH
1 LARGE CAN DICED TOMATOES
3 TBLSP TOMATO PASTE
FLOUR FOR DREDGING
SALT & PEPPER
OLIVE OIL FOR FRYING
We will start with tackling the meat. Now, you can definitely ask your butcher to do all this work for you. It will save you some time and work. And they are usually more than happy to help you out. I know it looks scary but do not worry. Just take it one piece at a time. Start by slicing off the layer of fat that it will usually have. Next, just cut it into smaller pieces, cutting away any extra fat, and cubing it as you go. It will be so easy if you have a great knife like I do. I love my Cutco!!!
LAMB STEW
3 LB BONELESS LEG OF LAMB
4 STALKS OF CELERY CHOPPED
4 CARROTS CHOPPED
1 LARGE ONION CHOPPED
1 PACKAGE MUSHROOMS SLICED
FRESH ROSEMARY, SAGE AND THYME
3 CUPS RED WINE
3 CUPS CHICKEN BROTH
1 LARGE CAN DICED TOMATOES
3 TBLSP TOMATO PASTE
FLOUR FOR DREDGING
SALT & PEPPER
OLIVE OIL FOR FRYING
We will start with tackling the meat. Now, you can definitely ask your butcher to do all this work for you. It will save you some time and work. And they are usually more than happy to help you out. I know it looks scary but do not worry. Just take it one piece at a time. Start by slicing off the layer of fat that it will usually have. Next, just cut it into smaller pieces, cutting away any extra fat, and cubing it as you go. It will be so easy if you have a great knife like I do. I love my Cutco!!!
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Season the meat well with salt and pepper. Heat 2 Tblsp olive oil in a dutch oven. Dredge each cube of lamb through the flour, lightly shaking off excess.
Brown on all sides, working in batches so not to crowd the pan and adding oil as needed while browning all.
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Add the chopped celery, carrot, onion and garlic right into the pan with all the flavorful brown bits. You will only need to get them started here so, saute for just about 5 minutes. Season well with salt & pepper.
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Next, we deglaze our pan with the red wine. Add it right into the very hot pan and bring it to a nice simmer. Let it go for a few minutes. It's like magic...its totally cleaning your pan underneath. It's like there's a piece of brillo under there. Let it reduce by half and add the chicken broth, diced tomatoes and tomato paste.
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When you have it all in, then you can add the meat back into the pot. Followed by the diced potatoes and I decided to throw in some mushrooms.
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Chop about a teaspoon of each of the fresh rosemary, sage and thyme. Add it in.
Now, just put the cover on and let it cook for about two hours. During the last half hour tilt your cover half on and half off. Your sauce will thicken nicely during this time.
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We love lamb and this is an amazing dish, A family favorite for sure but remember try something new and different next time. And let us know how it was.
Look who else loves lamb stew!!!! And actually anything I make....haha!!! Love it!!
