LAMB STEW
Save this warm, comforting meal for a rainy day.
Prep Time | 1 HOUR AND 15 MINUTES |
Difficulty | BEGINNER - INTERMEDIATE |
Good For | 4 PEOPLE |
Ingredients
1 | 2 KG - BONELESS LAMB CUBES |
2 | 1 MEDIUM - ONION (CHOPPED) |
3 | 1 MEDIUM - CARROT (SLICED) |
4 | 2 MEDIUM - POTATOES (DICED) |
5 | 1/2 CUP - BUTTON MUSHROOMS (SLICED) |
6 | 3 PIECES - GARLIC CLOVES (MINCED) |
7 | 3 CUPS - BEEF STOCK |
8 | 4 TBSP - ALL PURPOSE FLOUR |
9 | 1/4 CUP - DRIED THYME & BAY LEAF COMBINED |
10 | 3 PIECES - CINNAMON BARK |
11 | 1 CUP - RED WINE |
12 | TO TASTE - SALT & PEPPER |
Steps
1 | Season your lamb cubes with salt and pepper and mix in flour. Combine well. |
2 | Preheat a large pot to medium high heat for about 5 minutes and drizzle in oil. |
3 | Cook the lamb until nice and brown, about 2 to 3 minutes per side then remove from pot and set aside. |
4 | Using the same pot, saute your onions, carrots and garlic until softened. |
5 | Add your wine to deglaze the bottom of your pot, scraping constantly to mix in the flavor. |
6 | Throw in mushrooms and let simmer for bout 10 minutes. |
7 | Return the lamb cubes in the pot and add beef stock, tomato paste, cinnamon, dried herbs, carrots and potatoes. |
8 | Bring everything to a boil then once it has boiled, let cook for 45 minutes on low heat or until meat is tender. |
9 | Season with salt and pepper before serving. |