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Lamb Stew

When I think of Easter dinner I think of lamb or ham as the main protein. I mentioned on my meal planning post here that we had purchased a whole lamb at the beginning of the year. We still have a good amount of lamb chops, shank, legs, etc. Well my initial plan was to make a lamb roast for Easter Sunday dinner but it was cold, rainy and I just didn't feel like making a huge meal for just the 4 of us. So I decided to make my lamb stew since it goes over very well in our house and I had all the ingredients I needed on hand. 

If you don't like lamb please feel free to try it with beef stew meat. I haven't personally done this but I don't see why it wouldn't work. 

The ingredients for this stew are relatively simple and even though I let it simmer for 2-3 hours to let the flavors develop and the vegetables to soften it is super easy to make! 

I first chop up my veggies; onion, carrots and potatoes. You want to get the veggies into relatively small pieces to make sure they cook through and get nice and soft. I like to finely dice my onion but feel free to do a rough chop if you don't have to hide it from your kiddos like I do. Place the carrots and potatoes in a bowl and the diced onion in another bowl. 
Next, you need to pull out your lamb (or beef) stew meat. You can also use a small lamb sirloin roast and cut it into pieces. I like to trim the excess fat off of my stew meat. Place you fat trimmed stew meat into a large bowl. Add in the garlic powder, ground black pepper, salt and 1 tablespoon of cornstarch. 
Toss to coat the stew meat. Make sure to get all of the pieces of meat covered with the seasonings. Then melt 2 tablespoons of butter or olive oil over medium-high heat and add your stew meat. 
Allow the lamb to brown for 5 minutes by itself then add in your diced onions. Cook for an additional 10 minutes. Pour in your red cooking wine to deglaze the plan. Then add in your tomato paste, beef bouillon and water. Stir to combine. 
Next you'll add in the chopped carrots and potatoes. Mix well. Allow to come to a simmer and cover loosely. Simmer for 2-3 hours. 
Once your stew is finished cooking, make your cornstarch slurry. Thicken to your personal preference. We like our stew to be pretty thick but feel free to omit or cut back on the cornstarch slurry to suit your preferences. Add in your cornstarch slurry and allow to simmer for a few more minutes until the stew has thickened. 
The broth will lighten in color due to the cornstarch slurry. Serve and enjoy! 

Lamb Stew
Ingredients:
  • 1.5 pounds lamb stew meat, fat trimmed
  • 5 small Russet potatoes, peeled & cubed (5 medium red or yellow potatoes is fine)
  • 4 carrots, peeled & cut into 1 inch pieces max
  • 1 small yellow onion, finely diced 
  • 1 tbsp cornstarch
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp ground black pepper
  • 2 tbsp olive oil or butter
  • 1/4 cup red cooking wine
  • 1 rounded tbsp concentrated tomato paste
  • 4 tsp Herbox beef bouillon (or other gluten free beef bouillon)
  • 4 cups water
  • cornstarch slurry (I used 4 tsp cornstarch to 8 tsp cold water)
Instructions:
  1. Peel and chop the potatoes and carrots and place in a bowl. 
  2. Finely dice the onion and place in a separate bowl.
  3. Remove the lamb stew meat from the package and trim off the excess fat then place in a large bowl. 
  4. To the lamb stew meat, add the 1 tbsp cornstarch, salt, garlic powder and ground black pepper. Toss to coat each piece of meat. 
  5. In a large stock pot, heat olive oil or butter over medium to medium-high heat. 
  6. Add the lamb to the large stock pot and brown for 5 minutes. 
  7. Add the finely diced onion to the lamb and cook for an additional 10 minutes. 
  8. Pour in the red cooking wine and deglaze the pan. Make sure to scrap up any brown bits you may have. 
  9. Add in the tomato paste, beef bouillon and water. Stir to combine. 
  10. Place the potatoes and carrots into the pot. Stir to combine. 
  11. Allow to come to a simmer, cover loosely and cook for 2 to 3 hours. 
  12. Before serving, mix cornstarch with cold water to make a slurry. How thick you make the stew is up to you. We like our stew pretty thick so we used the amount listed above. I recommend adding 1 tsp cornstarch mixed 2 tsp cold water at a time until you reach your desired thickness. 
  13. Serve warm and enjoy! 












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