How To Easily Make Lamb Stew In Only Twelve Steps

Lamb stew (for four servings) :

Preparation : 20 minutes

Cooking : 120 minutes

Ingredients

    • 1kg lamb (boneless shoulders, top round, ribs…)
    • 8 carrots bunch
    • 8 turnips bunch
    • 12 small onions
    • 10 medium potatoes
    • 8 garlic cloves
    • 75g tomato paste
    • 3 teaspoons coarse salt
    • 50cl of full flavoured bouillon : vegetables broth + beef stock
    • 1 bouquet garni (a bundle of aromatic herbs including at least thyme, bay leaf and parsley)
    • 1 tablespoon flour
    • 3 tablespoons olive oil
    • 1 parsley bunch
    • Couscous spices

Lamb Stew2

Steps

    • In a frying pan, pour 2 tablespoons of olive oil and brown the lamb pieces.
    • Add couscous spices and a pinch of salt.
    • When the lamb pieces are golden, add the crushed garlic and the tomato paste.
    • Remove the meat from the stove and keep it aside.
    • Brown the flour in the meat juice and add the hot flavoured bouillon while whisking.
    • Plunge the meat in this sauce and add the bouquet garni.
    • Cook over low heat in a casserole dish.
    • After 45 minutes, cut in half both carrots and turnips, cook them with the onions, couscous spices and add salt.
    • When they are golden, add the whole to the meat and deglaze the pan while taking a ladle from the cooking sauce. Pour this juice back on both meat and vegetables. The sauce should not be too liquid.
    • Cook over low heat for 30 minutes.
    • Cut in half the potatoes and add them if necessary. Check the seasoning.
    • After 45 minutes, drain off the fat and serve with chopped parsley, done !

 

Personal tips

Lamb stew is usually a spring meal but any seasonal vegetables are highly recommended as side dishes. For instance, crisp vegetables will go well with your lamb stew.

A dry red wine will be perfect.