Lamb stew

Votes: 1

Time: 3 hours.
Complexity: easily
Servings: 4 - 6

Nutritional value per serving:

Calories 883, total fat 61 G., saturated fats 23 G., proteins 45 G., carbohydrates 43 G., fiber 8 G., cholesterol 148 mg, sodium 1724 mg, sugar 9 G.

This hearty stew with lamb, potatoes, carrots, celery, tomatoes, and fragrant herbs is the perfect warming, filling dish for cool weather. The meat is braised in the oven and then finished on the stovetop, so grab a large casserole with a lid and get cooking! For this recipe, it's best to use lamb shoulder or buy pre-sliced lamb for braising. This tough cut is perfect for a long simmer, resulting in a rich sauce and tender meat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 kg lamb shoulder, cut into 5 cm cubes, or buy pre-cut lamb for stewing
1/4 cup vegetable oil
Flour to coat the meat
4 teaspoons coarse salt
2 tablespoons unsalted butter
2 medium onions, cut into 6 wedges
5 cloves garlic, crushed
1 tbsp tomato paste
10 cups cold water or lightly salted chicken broth
6 sprigs of parsley
6 sprigs of fresh thyme
2 bay leaves
600 g medium red potatoes, quartered
4 medium carrots, cut into 2.5cm pieces.
2 stalks celery, cut into 2.5cm pieces.
7 canned whole peeled tomatoes, lightly crushed with your hands
1 tbsp red wine vinegar

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Add 0.5 cm of vegetable oil. Place flour on a plate or a sheet of waxed paper. Sprinkle the lamb half with 1 teaspoon of salt and a small amount of freshly ground black pepper.
Dredge the lamb in flour and shake off any excess. Cook, uncovered, stirring occasionally, until the lamb cubes are well browned, about 8 minutes. Using a slotted spoon, transfer the lamb to a plate. Repeat with the remaining lamb. Drain the oil from the pot and wipe it dry.

Preheat the oven to 275°F (135°C). Place a Dutch oven on the stovetop and melt the butter over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and tomato paste and cook until fragrant, about 2 minutes.
Return the lamb to the pot, add water or broth, and bring to a boil. Tie the parsley, thyme, and bay leaf together with a piece of kitchen string and place the bundle in the pot. Season with the remaining 2 teaspoons of salt and black pepper. Cover and place in the oven. Simmer until tender, about 1.5 hours.
Remove the cauldron from the oven. Use a ladle to skim off any fat from the surface of the sauce. Add the potatoes, carrots, celery, and tomatoes to the cauldron and bring to a boil. Simmer, uncovered, on the stovetop until the liquid thickens and the vegetables are tender, about 1 hour.
Remove and discard the herb bunch. Add vinegar. Ladle the stew into bowls and serve immediately.

Categories:

recipe / Calorie content of prepared meals / Dishes in a duck pan / Autumn dishes / Soups / Thick soups and stews / Food Network - recipes

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