Growing up in Wisconsin, we did not eat lamb stew with rosemary and potatoes. We ate chicken dishes like buffalo wings and smoked chicken quarters. In fact, I am not sure we even had access to kosher lamb meat (fellow Wisconsin natives please correct me if I am wrong). Lucky for me I married into a South African family who had tons of lamb recipes and relatives to make them! This kosher lamb stew recipe is a good starter recipe if you have not tried a lot of lamb dishes before. It is also a comfort food for those of us who are lamb veterans.
This Recipe Is Quick And Easy To Make
Lamb stews are generally on the easier side to make. A good number of them involve a small amount of preparation and a medium to long cook time that does not require a lot of attention. Most of the prep time in this recipe is spent browning the lamb before putting it into the stew pot. Other than that, just add the ingredients and let them cook together until done.
How To Make Lamb Stew
This recipe works best if you imagine it being read in my mother-in-law's delightful South African accent. "Kosher lamb stew can be made by following these simple steps:"
- Season the lamb meat pieces with salt and pepper.
2. Heat a heavy bottomed pan to a medium heat and place the seasoned lamb into the pan to brown.
3. Remove the lamb from the pan when it is brown on both sides.
4. Remove the browned lamb and place it into the stew pot. Lower the heat in the pan to a low heat. Add the onions, carrots, and celery. Cook until the onions are translucent (not brown).
5. Place the Mirepoix (fancy French name for cooked carrots, celery, and onions) into the stew pot with the lamb meat. Now comes my favorite part. Increase the heat back to medium and deglaze the pan by pouring 1 cup of red wine into the pan. Let it bubble and sizzle for 1-2 minutes. Scrape up all of the bits of lamb fat and dried onion from the bottom of the pan. Pour the mixture into the stew pot. (So much flavor here).
6. Heat all the ingredients together in a covered stew pot on low heat for about 40-45 minutes, stirring occasionally.
Lamb Stew With Rosemary and Potatoes
- 1 lb lamb stew meat
- 2 carrots sliced
- 2 celery stalks, sliced
- 1 onion chopped
- 2 cloves garlic minced
- 2 sweet potatoes peeled and cubed
- 2 potatoes peeled and cubed
- 1 cup red wine
- 1 tablespoon tomato paste
- 2 cups beef broth
- 1 bay leaf
- 1 teaspoon fresh thyme chopped
- 1 sprig fresh rosemary
- Heat a dutch oven or stock pot to medium high.
- Season lamb meat with salt and pepper. Carefully place meat in heated pot and brown meat on all sides.
- Add onions carrots and celery and allow to soften stirring periodically. This should take about 5 minutes.
- Pour in the wine and deglaze the bottom of the pan.
- Add garlic, potatoes, sweet potatoes, tomato paste, beef broth, bay leaf, thyme, and rosemary. Broth should just cover all ingredients. If needed add more until everything is just covered with broth and bring to a simmer.
- Reduce heat to low and allow stew to cook in a low simmer stirring occasionally. If liquid cooks down too much add more so stew has a nice gravy.
- The stew is ready once the meat is soft and vegetables are fork tender, approximately 40 minutes.
- Remove rosemary stem and bay leaf before serving.
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