Cookstr.com

January Lamb Stew

Updated February 23, 2016
(1 Votes)

0 Comments

Corabel and Martin Shofner hosted a fun Twelfth Night dinner party one cold January night. When we arrived, the aroma of rosemary and lamb wafted out of the kitchen door. A magnificent lamb stew simmered on the stove, and we gobbled it down with crusty bread. This is an entree both to serve at home—ask others to bring a green salad, some crusty bread, a good bottle of red wine, and a chocolate or cherry dessert—and to tote to another location. The stew can be made ahead and packed in quart-size glass jars to take with you.

BIG BATCH: You can easily double and triple the stew, using a large pot or Dutch oven.

TOTE NOTES

Once the stew has cooled, transfer it to clean quart jars or plastic storage containers.

Or, tote the stew right in the cooking pot. Le Creuset pans are wonderful for both cooking and toting because the lids are heavy and secure so nothing leaks out in transit.

When you arrive, reheat the stew on site over medium-low heat, stirring it until it comes to a boil, 10 to 15 minutes.

Serves6 to 8

Preparation Time - Text25 to 30 minutes

Cooking Time1 min

Cooking Time - Text78

Cooking Methodstewing

CostModerate

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

One Pot MealYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationmain course

Mealdinner

Taste and Texturegarlicky, herby, meaty, savory

Type of Dishcasserole

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds lean leg of lamb, cubed (about 4 cups)
  • 2 medium-size onions, chopped (about 2 cups)
  • 8 medium-size cloves garlic, minced
  • 1 quart low-sodium chicken broth or beef broth
  • 2 cups canned white beans, rinsed and drained
  • 4 carrots, peeled and cut into 1-inch pieces (about 3 cups)
  • 1 tablespoon fresh rosemary leaves, crushed in your hand
  • 1 bay leaf
  • Salt and freshly ground black pepper

Instructions

Place the olive oil in a large, heavy saucepan over medium heat. Add the lamb and brown well on all sides, 4 to 5 minutes. To avoid crowding, you may need to do this in batches, adding only enough lamb to cover the bottom of the pan, then removing it and browning more. Set all of the browned lamb aside.

Add the onions and garlic to the saucepan and cook, stirring, until they begin to brown, about 3 minutes. Add the broth and let it come to a simmer, scraping the bottom of the pan to loosen the cooked bits. Add the reserved lamb, white beans, carrots, rosemary, and bay leaf. Cover the pan and reduce the heat as needed to let the stew simmer until the meat is cooked through and tender, about 1 hour.

Season the stew with salt and pepper to taste and remove and discard the bay leaf before serving.

3. Season the stew with salt and pepper to taste and remove and discard the bay leaf before serving.

YOUR RECENTLY VIEWED RECIPES

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password