This delicious lamb stew is filled with tender lamb, potatoes, carrots and spring vegetables. Serve it for a casual supper or a fancy dinner party - it's a real crowd pleaser!
- 2 pounds Yukon gold potatoes
- 4 pounds bone-in lamb shoulder chops or 2 1/3 pounds boneless lamb stew meat
- Kosher salt
- Fresh ground black pepper
- 1/3 cup all purpose flour
- Light olive oil or vegetable oil such as peanut or canola oil
- 1 large yellow onion, peeled, halved and thinly sliced (1 1/2 cups)
- 2 large garlic cloves, roughly chopped (1 tablespoon)
- 1 cup dry vermouth or dry white wine such as Pinot Grigio or sauvignon blanc
- 4 tablespoons tomato paste
- 4 cups low salt chicken broth, divided
- Leaves from a 6-inch sprig of fresh rosemary, finely chopped (or 1/2 teaspoon dried rosemary)
- 1 pound fresh green beans, ends trimmed
- 8 medium carrots (about 1 pound), sliced on the diagonal into wedges
- 1 cup frozen green peas, defrosted (or fresh peas)
- Peel the potatoes, slice them into bite-sized wedges and put them in a bowl of cold water, to prevent discoloration. Baby gold potatoes or baby fingerlings can be left unpeeled.
- Trim excess fat from the lamb and cut it into approximately 1 1/2 inch pieces. If using bone-in lamb, cut as much of it as you can into cubes but any meat that remains on the bones is fine. It will come off easily after cooking,
- Pat the meat dry with paper towels and lay it on a wax paper-lined baking sheet in a single layer. Sprinkle with 1 teaspoon of salt and a few grinds of pepper and turn the pieces, to coat them. Sprinkle on the flour and toss to coat. Shake off excess flour by tossing meat gently in a colander before browning.
- Heat 2 tablespoons oil over medium heat in a large Dutch oven or other heavy lidded pot. Brown lamb on all sides in two or three batches (don't overcrowd the pot), 3-4 minutes per batch, adding more oil if necessary. Transfer lamb to a plate as it is browned, and set aside.
- Add onions to the pot and sauté, stirring, for about 3 minutes, until lightly browned Add garlic and cook, stirring, for 30 seconds.
- Pour in vermouth (or wine) and cook for 30 seconds, stirring with a wooden spoons, to dislodge any browned bits of meat and onion stuck to the bottom of the pot. Add tomato paste and stir until blended with the wine.
- Return lamb to the pot along with any accumulated juices. Add the rosemary and 3 cups of the chicken broth (meat should just barely be covered with liquid). Bring the contents to a simmer, cover and cook for 1 hour. Be sure to check that it stays at a simmer and doesn't boil vigorously.
- While the stew is simmering, bring a saucepan of salted water to a boil. Drop the green beans in and boil for about 3 minutes, until just crisp-tender. Drain the beans and quickly transfer them to a bowl of ice water to cool them quickly and ensure they stay crisp and bright green.
- After the meat has simmered for an hour, remove the bones (if using). The stew can be made ahead to this point and stored in the fridge for up to two days before continuing.
- Bring stew back to a simmer and season broth with salt and pepper, to taste. Submerge the carrots and potatoes in the stew, adding the remaining 1 cup of broth, if necessary. Bring to a simmer. Cover and cook for 25-30 minutes, until vegetables are tender.
- Drain the green beans and submerge them in the stew along with the peas. Cover and simmer 5 minutes more, to warm the beans and peas. Serve hot.
Make ahead strategy: This stew can be prepared up to two days ahead through step #9. Store it in the fridge, covered. If preparing this ahead, better to hold off on slicing the potatoes and blanching the green beans until you are ready to proceed with the recipe.
- Prep Time: 45 minutes
- Cook Time: 1 hour 35 minutes
- Category: Stew
- Method: simmer
- Cuisine: French
Keywords: Lamb stew with vegetables and potatoes