Thursday, February 19, 2009

Lamb Stew Recipe

I love lamb. It's not something that we ate in my house when I was growing up, so it wasn't until university that I tried lamb and I have been hooked ever since. I cook it pretty much every chance I get.

My other new love this winter has been the slow cooker. I've been making all kinds of soft, melt in your mouth meats in the forms of roasts, soups and stews. So it was only a matter of time before I learned how to make a delicious lamb stew. And here's the recipe so that you can make it too!!

I actually ended up making this on the stove rather than the slow cooker, but you could do it in the slow cooker as well. I managed to get some really fresh, wonderful, stewing lamb from my local butcher, and because of it's strong flavour, the stew needed very little seasoning compared to a beef stew for example.

It was a little on the expensive side to make. I spent about $22 ($15 for the meat, $3 for beef broth, the rest for veggies) but it made enough to feed BF and I for three days so I'm still well within my $60 a week food budget goal with this recipe. And it turned out incredibly rich and hearty and delicious. It's truly a wonderful comfort food. The recipe is one that I've adapted from for Irish lamb stew.

Recipe: Lamb Stew


2 Tbsp canola oil
1.5 lbs stewing lamb, cut into bite sized chunks
1 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup all-purpose flour
3 cloves garlic, minced
1 1/2 large onions, chopped
1/2 cup water
3 cups beef stock
2 teaspoons white sugar
4 carrots, sliced
3 potatoes, cut into bite sized dice
1 teaspoon dried thyme
2 bay leaves
¾ cup red wine

Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Heat oil in a frying pan over medium heat and brown the lamb.

Place lamb into stock pot. Add the garlic and yellow onion to the frying pan and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with the beef stock and sugar. Cover and simmer for 1 1/2 hours.
Add carrots, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 30 minutes until vegetables are tender.


Lamb must be a Northern meat. We don't even see it in the store down here in Texas. I've never had it and never had the desire to. I barely eat beef. Stew is such a versatile meal, 1st day on cornbread, 2nd time on noodles or rice, third day on toast or in a split croissant.

I'm not sure! We have it here, but often times it's frozen, especially at the grocery store rather than the butcher. I was fortunate to get fresh meat this time though. mmm....I love cornbread

We have it as far South as PA. Your ways of eating stew are very intriguing! I've never heard of stew with cornbread, toast or croissant.

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