A stew is always considered comfort food. It’s best eaten when you’re curled up in your barcalounger on a cold, snowy winter’s night…with a wood fire slowly ablaze in the fireplace. Darn, weathermen predicted today would only be cloudy in Colorado!
But it’s still going to be cold tonight…mmm. But, (“but” can sometimes be good) it’s Valentine’s Day tomorrow and a stew can be sexy when you make it with lamb. Like I need an excuse to make lamb stew!
Lamb Stew is one of those dishes my mother made really well. It was always a treat for the whole family when Australian lamb was on sale somewhere because my mom would definitely make a stew for dinner. She makes it just like her beef stew. Mine, though, is a little different. Her basic rule of thumb for stew was the mirepoix: diced onions, carrots and celery. I added rosemary and a crushed garlic clove to the equation, just because they go so well with lamb.
My stew is simmering away as I type this. Ohhh…the beautiful, sensual smells of the lamb and the rosemary….mmmmmmm…..I do not need an excuse to make lamb stew. Definitely not.
1.5 lbs. lamb leg sirloin chops, cubed
Mirepoix: 1 small onion, diced; 1 small carrot, diced; 1 celery stalk, diced; 1 clove crushed garlic , and 1/4 tsp. dried rosemary
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 c. all purpose flour
2 tbsp. Olivio margarine
2 c. water
1/2 tbsp. worcestershire sauce
2 new potatoes, diced
1/2 c. frozen peas
salt and pepper to taste
Heat 1 tbsp. Olivio margarine in a heavy 6-qt. stockpot over medium heat. Add salt and pepper to the lamb and dredge in flour. Shake excess flour off and add to the hot margarine. Do not overcrowd pan to allow a good browning. I browned my lamb in two batches. Do this step right and you will be rewarded with a luscious, brown stew.
Set aside browned lamb in a bowl. Add another tablespoon of margarine into the hot pot. Dredege your mirepoix with the remaining flour and brown in the margarine for about 3 minutes.? Add lamb, 2 c. water and worcestershire sauce. Allow to boil then bring heat down to low and let simmer for 30 minutes. Add the potatoes and continue to simmer for another half hour or until lamb is fork-tender. Add the peas, adjust seasonings and cook another 5 minutes.
Serve with crusty bread or homemade biscuits or even hot, steamed rice. Now pretend it’s snowing outside and enjoy your stew!