Simple Gluten Free Kitchen

Lamb Stew

by . 41 Comments

I rarely cook lamb dishes at my home but do enjoy them at friend’s houses. When my dear husband requested to make lamb stew. I didn’t want to refuse. Stew is one of the easy dishes to prepare, be it meat or beans, which I am good at making. I asked him if I should make it the same way I prepared a month ago. He’s like, “Whichever is easy for you.” I couldn’t help but smile and thought that I am married to a man who will happily eat anything except for potatoes.

 

 

My recipe is based on Provencal beef stew that I found in the Vancouver newspaper, Globe and mail. I scoured the internet before proceeding on this recipe to know more about the cuisine of Provence. I discovered that a good olive oil, garlic and aromatic herbs are some of the essentials of Provencal cooking. And, the people enjoy beans, vegetables, fish and sheep in a wide variety of soups and stews.

When I made this stew the first time the stew appeared very thin and I thought to thicken it with arrowroot or potato starch. On second thought I left it the way it was. It was absolutely delicious with a rich flavor and the meat was so tender. You all are going to love this one, I just know. I served with brown rice bread.

 

 

Lamb Stew

Ingredients:

1 kg bone in lamb pieces

2 cups red wine

3 cups chicken broth

1 head garlic, broken into cloves and peeled

1 large carrot, cut into 3/4″ pieces

2 celery sticks, cut into 1″ pieces

1 large potato, cut into cubes

1 medium onion, thickly sliced or diced

1/4 cup tomato paste

2 bay leaves

1 1/2 tsp dried oregano

2 tbsp chopped fresh parsley

3 tbsp olive oil

1/2 tsp red chili powder

salt and freshly ground black pepper

Method:

  1. Preheat oven to 300°F.
  2. Place wine in an oven proof pot on high heat. Bring it to a boil, reduce wine by about 2/3rd on medium low heat. While its simmering work on lamb and vegetables.
  3. Pat dry lamb with paper towel. Season with 1 tsp salt and 1 tsp black pepper.
  4. Heat 1 tbsp olive oil on medium in a pan. Add bay leaves, fry briefly. Next add in onion, garlic, celery, carrot and potato. Saute until slightly golden on edges. Remove to a dish and reserve.
  5. Add the remaining 2 tbsp oil in the same pan. Saute lamb in two batches until nicely browned on all sides. Transfer it to the simmering wine.
  6. Add chicken stock to the pan and bring it to a boil, scrape the browned bits from the bottom of pan. Then add the stock to the meat and wine pot. Bring to simmer on top of the stove.
  7. Cover and set the pot in lower third of preheated oven. Let the lamb cook in the simmering liquid for one and half hour (or more. after 1/2 hour add the tomato paste, vegetables, oregano, red chili powder and more salt. Continue cooking. The stew is done when a ofrk pierces the meat easily.
  8. Remove from oven, add chopped parsley just before serving.

 

 Bringing this recipe to the linky CookBlogShare.

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Reader Interactions

Comments

  4. This looks wonderful. Such a great stew, I also love how the flavor develops more the next day. I shall also take your hubby’s share of potatoes. Love them so much.

    Reply

  5. My husband loves lamb but I didn’t eat it growing up in Japan, so I’m a little hesitant. Maybe I can replace with beef…. This recipe looks so good and we all love stew very much. Thanks for the recipe and looking forward to cooking!

    Reply

  8. I love lamb although DH does not eat red meat.I do like to make it sometimes for my kids though and your recipe looks so delicious!Will have to try it sometime Bal!

    Reply

  9. We at home are big time fan of lamb but I have cut down the number of times of cooking it. Somehow worried over the effects to our body and lamb stew is simply divine with all the veges inside though wine into cooking is something I have not done before.

    Reply

  11. Lamb is a favorite of my husbands, so I definitely am saving this recipe. We do like stew but have never had lamb in a stew, so this recipe is guite unique to me! No doubt you two will be settling down to an amazing dinner with this. Thanks so much for sharing this!

    Reply

  20. Lovely food and blog- I wish I could find lamb more easily that was not so expensive. My husband and I love Indian food and any dish that has lamb. Thanks so much for stopping by and commenting on my blog- I am following you and look forward to seeing more of your dishes. My sister is also a veterinarian. I’m sure it is a challenge at timescooking everything gluten free. Have you see the new cookbook on gluten free cooking by Elizabeth Hasselback? Have a great day!

    Reply

    • In the beginning it was a challenge but now I love it. Yes, I actually saw just yesterday at Chapters, not sure if it was hasselback or some other Elizabeth. Glad to meet another veterinarian.

      Reply

  27. Yummy stew recipe, Balvinder! You really do have a gem of a husband who eats anything you make! 🙂 I love stews since they’re all pretty easy to make and you can always freeze batches for use on other days 😀

    Reply

  28. I love stew, in fact I’m making some tonight. However, I’ve never made it with lamb. That sounds heavenly. What a lucky lady you are that your husband is content with whatever you prepare. My husband is for the most part but I like to run it by him most days just to be sure he doesn’t decide he isn’t in the mood for what I’ve prepared. If that were the case he’d find something else in the refrigerator and then eat what I made for leftovers the next day. That doesn’t always make me happy but at least he eats it.

    I’m saving this recipe to make later. Thanks for sharing.

    Reply

  29. I’ve never had Lamb Stew, but this looks delicious, and might actually give me the courage to try it. Balvinder, I love your blog, and would like to pass on the Liebster Blog Award to you (if you’ll receive it). I’ll be posting about it on my blog later tonight. Have a good day!

    Reply

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