This is a very satisfying old-fashioned family dinner. You can increase the mashed potatoes, add carrots to the stew, or leave them out all together.
Serves: 6Hands-on: 30 minutesTotal: 2 hours 30 minutesDifficulty: Medium
- 1 Tbsp. canola oil
- ½ tsp. salt
- ½ tsp. ground black pepper
- 2 lbs. boneless lamb stew, all fat removed
- 4 onions, chopped
- 2 cloves garlic, chopped
- 2 celery stalks with leaves, chopped
- 4 carrots, peeled and cut in 2" lengths
- ¼ cup white wine vinegar
- 1 cup beef broth
- 1 bay leaf
- 1 Tbsp. dried rosemary
- 1 tsp. dried sage
- ½ cup curly parsley, chopped
- 1 tsp. horseradish
- 2 cups mashed potatoes
- Heat the oil in a large heavy-bottomed soup kettle or stew pot over medium heat. Salt and pepper the lamb and brown it.
- Reduce heat to low. Stir in the onions, garlic, celery, and carrots. Add everything but the potatoes. Cover the pot and simmer over very low heat for 2 hours.
- When the stew is done, place in a 2-quart soufflé dish. Cover with the mashed potatoes and run under the broiler until lightly browned.