Lamb and Vegetable Stew
Ask for meat from the leg, the shoulder, or top round. These cuts can handle the long stewing period and they tend to be some of the cheaper cuts available.
Serves: 4Hands-on: 30 minutesTotal: 2 hoursDifficulty: Easy
- 2 Tbsp. olive oil
- 1 large onion, chopped
- 1 garlic clove, minced
- 1 lb. lean, boneless lamb, cut into cubes
- ⅛ tsp. salt
- ⅛ tsp. ground black pepper
- ¼ cup dry white wine
- 4 cups chicken stock
- 1 bay leaf
- 1 sprig fresh thyme
- 2 lbs. small potatoes, peeled and halved
- 8 oz. baby carrots
- 8 oz. white radishes, halved
- Preheat oven to 350°F. Place a skillet over medium heat and add the oil and the onion. Cook for 8–10 minutes. Add the garlic and stir continually for 1 minute.
- Season the lamb lightly with salt and pepper. Add the lamb cubes and cook for 2 minutes on each side, turning as needed, until all of the meat is browned.
- Add the wine to the pan and scrape the bottom. Add the chicken stock, bay leaf, thyme, potatoes, and carrots. Bring the contents to a boil and then cover the pan. Bake in the middle of the oven for 1 hour. Add the radishes to the pan, replace the lid, and bake for 30 minutes. Remove the bay leaf and thyme sprig.
- Season the broth with salt and pepper as needed.