Cuisine At Home Lamb Stew

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 1/2 cup all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 2 lbs lamb stew meat, trimmed, cut into 2-inch cubes (shoulder)
• 2 tablespoons olive oil, divided
• 2 cups onions, chopped
• 1/2 cup carrot, chopped
• 1/2 cup celery, chopped
• 1 teaspoon garlic, chopped
• 1 bay leaf
• 1/2 cup dry wine
• 4 cups low-sodium chicken or 4 cups beef broth
• 1 1/2 cups sweet potatoes, peeled and cubed
• 1 1/2 cups russet potatoes, peeled and cubed
• 1 cup turnip, diced
• 1 cup parsnip, diced
• 2 tablespoons unsalted butter, softened
• 2 tablespoons all-purpose flour
• salt and black pepper

Recipe

• 1 combine ½ cup flour, salt, pepper, and thyme in a resealable plastic bag. add lamb, toss to coat, then shake off excess. brown half the meat in 1 tablespoons oil in a dutch oven or large pot over medium-high heat, 7–9 minutes; transfer to a plate. brown remaining lamb in remaining oil and remove; reduce heat to medium.
• 2 add onion, carrot, celery, garlic, and bay leaf to the pot; sweat for 5 minutes.
• 3 deglaze pot with wine, simmer until nearly evaporated, then stir in broth and reserved lamb. bring stew to a boil, reduce heat to low, and simmer, covered, 30 minutes.
• 4 stir in sweet potatoes, russets, turnips, and parsnips; cover and cook 30 minutes more.
• 5 combine butter and 2 tablespoons flour and add to the stew; simmer 5 minutes to thicken. remove bay leaf and season stew with salt and pepper.