Spring Lamb Stew
A hearty lamb stew with red potatoes, baby carrots and peas in an herbed red wine and beef broth.
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 pounds lamb stew meat, cut into 1/2-inch pieces
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon crushed dried rosemary
1 (14.5-ounce) can beef broth
1/4 cup red wine
12 small red potatoes, scrubbed and halved
2 cups baby carrots
1 (10-ounce) package frozen peas
- Combine flour, salt and pepper in a clean resealable bag. Add stew meat and shake to evenly coat. Remove from bag and shake off excess flour.
- Heat a large heavy-bottomed pan over medium-high heat. When hot add oil and sauté lamb until brown on all sides, about 7 minutes. Remove meat with a slotted spoon onto a paper towel-lined plate.
- Add garlic, thyme and rosemary. Sauté for 1 to 2 minutes, or until fragrant. Stir in broth and red wine and scrape the bottom to loosen any browned bits.
- Return lamb to pan along with potatoes and carrots. Bring to a boil, cover and reduce heat. Simmer, covered, for 30 minutes, or until lamb and vegetables are tender.
- Add peas and cook until thoroughly heated, about 5 more minutes. Taste for seasonings. Serve warm.
Makes 6 servings.