Lamb Stew

Name: Lamb Stew
Ingredients: 1/4 cup vegetable oil; Flour, for dredging; 2 1/2 pounds lamb shoulder, cut into 2-inch cubes, or purchase precut lamb stew meat; 4 teaspoons kosher salt; Freshly ground black pepper; 2 tablespoons unsalted butter; 2 medium onions, cut into sixths; 5 cloves garlic, minced; 1 tablespoon tomato paste; 10 cups cold water, or low-sodium chicken broth; 6 sprigs parsley; 6 sprigs fresh thyme; 2 bay leaves; 1 1/4 pounds medium red potatoes, quartered; 4 medium carrots, cut into 1-inch pieces; 2 celery stalks, cut into 1-inch pieces; 7 canned whole, peeled tomatoes, lightly crushed; 1 tablespoon red wine vinegar

18 ingredients

24 steps

Ingredients

1/4 cup vegetable oil
Flour, for dredging
2 1/2 pounds lamb shoulder, cut into 2-inch cubes, or purchase precut lamb stew meat
4 teaspoons kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter
2 medium onions, cut into sixths
5 cloves garlic, minced
1 tablespoon tomato paste
10 cups cold water, or low-sodium chicken broth
6 sprigs parsley
6 sprigs fresh thyme
2 bay leaves
1 1/4 pounds medium red potatoes, quartered
4 medium carrots, cut into 1-inch pieces
2 celery stalks, cut into 1-inch pieces
7 canned whole, peeled tomatoes, lightly crushed
1 tablespoon red wine vinegar

Directions

1

Heat a large Dutch oven with a tight-fitting lid over medium-high heat.
2

Pour in enough oil to fill the pan about 1/4-inch deep.
3

Spread flour out on a plate or piece of waxed paper.
4

Season half the lamb with 1 teaspoon of the salt and some pepper.
5

Dredge in the flour and shake off the excess.
6

Cook, uncovered, stirring only occasionally, until well browned, about 8 minutes.
7

Using a slotted spoon, transfer the lamb to a plate.
8

Repeat with the remaining lamb.
9

Discard the oil and wipe out the pan.
10

Preheat the oven to 275 degrees F. Return the pot to the stove and melt the butter over medium-high heat.
11

Add the onion and cook, stirring, until lightly browned, about 5 minutes.
12

Stir in the garlic and tomato paste and cook until fragrant, about 2 minutes.
13

Return the lamb to the pot and add the water or broth, and bring to a simmer.
14

Using a piece of kitchen twine, tie together the parsley, thyme, and bay leaves and add the bundle to the pot.
15

Stir in the remaining 2 teaspoons salt and pepper.
16

Cover and transfer to the oven.
17

Stew the meat until tender, about 1 1/2 hours.
18

Remove the Dutch oven from the oven.
19

Skim the fat from the cooking liquid with a ladle.
20

Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer.
21

Cook the stew, uncovered, on top of the stove until the liquid has thickened and the vegetables are tender, about 1 hour.
22

Remove and discard the herb bundle.
23

Stir in the vinegar.
24

Divide among bowls and serve immediately.