Lamb and Root Vegetable Stew

Adapted from Food and Wine.

Snow storm in March? Stew it is.

NOTE: This makes a huggge batch. Good for freezing half for another day. Or halve the recipe!

INGREDIENTS:

  • 4lb lamb stew meat (I used 2lb bone in, 2lb boneless)
  • 1/2 cup flour
  • 1 lb carrots
  • 3/4 lb parsnips
  • 1 lb red potatoes*
  • 1/3 cup celery, diced
  • 1 onion or 2 shallots, diced
  • 2 cloves garlic, sliced
  • ~1 tbs parsley
  • ~1 tbs tarragon
  • 4 cups beef broth
  • 2 cups red wine
  • 2 tsp red wine vinegar
  • salt/pepper

*I prefer red potatoes for stews and braises. Holds their shape better. Russet is more mealy and better for mashing

INSTRUCTIONS:
  1. Salt and pepper meat.
  2. Heat large cast iron pot over medium heat. Once hot, add 1-2 tbs high smoking point oil. When oil is shimmering, toss and coat 1/4 of the meat in flour, then brown evenly on all sides, remove and set aside when done. Dredge and brown another quarter batch, etc, until complete. Do nOT crowd meat as this will steam it instead of sear! Remove meat and set aside.
  3. Add onions, celery, parsley, and tarragon and saute until just soft. 3min. Add garlic and saute until fragrant, 1min. Salt.
  4. Preheat oven to 225F.
  5. Add veggies (carrots, parsnips, potatoes), mix and saute for 5 min. Salt generously. Return meat to pot. Add red wine and vinegar and bring to a boil. Let alcohol boil off for 2-3min. Add broth and bring to a boil. Cover and place in oven for 3 hours, stirring once an hour.
  6. Serve with crusty bread!
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