Photo and text by KARA
DiCAMILLO, EcoRI.org
When I was growing up,
my mom used to cook stews all the time during the colder months.
They were
thick, hearty and simple, and a great way to use vegetables. And, like all
soups and stews, it was even better the next day.
The great thing about
stews is that they are generally inexpensive to make. Most of my ingredients
for this recipe were from my CSA with Simmons Farm, including the lamb.
While
everyone has their own variation of stew, this one is tasty and comforting on a
chilly night.
Lamb and Vegetable
Stew
Serves 2 (with leftovers)
1 pound of lean
boneless lamb, cut into three-quarter-inch cubes
3 tablespoons of all purpose flour
1 tablespoon of cooking oil
2 cloves of garlic, minced
1 medium onion, cut into thin wedges
1 cup of red wine
1 tablespoon of fresh thyme, minced
1 tablespoon of fresh rosemary, minced
1 tablespoon of fresh parsley, minced
2 cups of beef broth
5 medium white potatoes, peeled and cut into 1-inch cubes
2 small kohlrabi, peeled and cut into 1-inch cubes
2 small turnips, peeled and cut into 1-inch cubes
3 carrots, peeled and sliced into 1-inch slices
1 cup of frozen peas
Salt
Freshly cracked pepper
3 tablespoons of all purpose flour
1 tablespoon of cooking oil
2 cloves of garlic, minced
1 medium onion, cut into thin wedges
1 cup of red wine
1 tablespoon of fresh thyme, minced
1 tablespoon of fresh rosemary, minced
1 tablespoon of fresh parsley, minced
2 cups of beef broth
5 medium white potatoes, peeled and cut into 1-inch cubes
2 small kohlrabi, peeled and cut into 1-inch cubes
2 small turnips, peeled and cut into 1-inch cubes
3 carrots, peeled and sliced into 1-inch slices
1 cup of frozen peas
Salt
Freshly cracked pepper
Dredge the lamb in the
flour and place on a small plate and set aside.
In a large saucepan or
Dutch oven, heat the oil over medium-high heat and then add the meat. Once the
meat has browned, remove from the saucepan and set aside. Add the garlic and
onions and cook until soft and translucent, about 5 minutes, and then deglaze
the pan by adding the wine.
Once the wine is simmering, add the lamb back into
the pan along with the herbs, turn the heat to low, cover, and let it simmer
for 30 minutes.
Turn the heat back to
medium-high and add the beef broth, potatoes, kohlrabi, turnips, and carrots.
Once it’s boiling, reduce the heat to low and let it simmer, covered, for 1
hour or until the meat and vegetables are tender. Stir in the peas and cook an
additional 5 minutes. Season with salt and pepper and serve immediately with
crusty bread.
