Pipestone Lamb Stew

chefs-mate chefs-mate 0 Comments
Servings: 8 Difficulty: Advanced
Jump To Recipe Print Recipe
A rich, rustic lamb stew with Italian-inspired herbs, wine, and hearty vegetables.
Pipestone Lamb Stew recipe image
Pipestone Lamb Stew recipe image
Print Recipe

Pipestone Lamb Stew

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 1517.8

Description

This Pipestone Lamb Stew is a comforting, hearty dish perfect for cold evenings. Tender chunks of bone-in lamb simmer slowly with savory aromatics like garlic, onions, and celery. The addition of dry white wine, horseradish, and Worcestershire sauce creates a complex, robust broth. Earthy carrots, waxy potatoes, and mushrooms absorb the flavorful juices, while plum tomatoes add a subtle acidity. Fresh thyme and bay leaves infuse the stew with aromatic warmth. This satisfying main course brings home-style flavor to your table, making it ideal for family dinners or cozy gatherings. It is a simple yet elegant recipe that highlights the natural richness of lamb.

Ingredients

Directions

  1. Trim 2 medium onions, peel and halve them, then cut into 1/4-inch thick slices.
  2. Peel 6 large garlic cloves and coarsely chop them.
  3. Trim 2 medium carrots, peel if desired, and cut into chunks.
  4. Trim 3 large celery ribs and chop them coarsely.
  5. Peel and quarter 2 medium waxy potatoes.
  6. Peel and cut 2 medium Russet potatoes into eighths.
  7. Trim the stems from 8 oz of button mushrooms and coarsely chop the caps.
  8. Season the lamb stew meat with salt and pepper to taste.
  9. In a large Dutch oven, brown the lamb meat over medium-high heat until seared on all sides. Remove and set aside.
  10. In the same pot, saut&# 195;© the sliced onions, garlic, and celery until softened, about 5 minutes.
  11. Add the coarsely chopped carrots, mushrooms, and allspice berries; cook for 2 minutes.
  12. Pour in 1 1/2 cups of dry white wine, scraping up any browned bits from the bottom of the pot.
  13. Stir in 1/4 cup prepared horseradish and 1/4 cup Worcestershire sauce.
  14. Add the 28 oz can of plum tomatoes, crushing them slightly with a spoon.
  15. Return the browned lamb to the pot. Add the bay leaves, fresh thyme sprigs (or 1 teaspoon dried thyme), and enough water or broth to cover the ingredients.
  16. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour.
  17. Add the waxy potatoes and Russet potatoes. Continue simmering covered for another 45 minutes to 1 hour, or until the lamb and vegetables are tender.
  18. Remove the bay leaves and thyme sprigs before serving. Adjust seasoning with additional salt and pepper if needed.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1517.8kcal
% Daily Value *
Total Fat 99.8g154%
Saturated Fat 41.6g208%
Cholesterol 440.4mg147%
Sodium 342.5mg15%
Total Carbohydrate 43.8g15%
Dietary Fiber 16.7g67%
Sugars 0.0g
Protein 118.8g238%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ingredient Note: Fresh thyme sprigs are preferred for flavor, but dried thyme works well if fresh is unavailable. Add dried thyme at the beginning of cooking, and fresh thyme towards the end if using.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The stew freezes well for up to 3 months. Thaw overnight in the fridge before reheating.

Variation: For a richer sauce, you can add a tablespoon of tomato paste when sautéing the vegetables.

Tip: Bone-in lamb adds significant flavor to the broth. If using boneless stew meat, consider adding a beef or chicken bone for depth.

Keywords: lamb stew, italian stew, bone-in lamb, thyme, bay leaves, white wine, horseradish, plum tomatoes, root vegetables, comfort food, slow cooked, hearty dinner, garlic, onions, celery, mushrooms, potatoes, carrots, worcestershire sauce, allspice, rural cooking
Recipe Card powered by WP Delicious