A decadent stew that is incredibly delicious. I’d choose this stew if it were my last meal too….
- 4 lbs. of lamb fillet, shoulder or leg, cut into 1” pieces
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 3 cloves of garlic, minced or pressed
- 1 large onion, diced
- 4 1/2 cups beef broth
- 2 tablespoons white sugar
- 3 tablespoons brown sugar
- 3 cups diced carrots
- 1 cup diced zucchini
- 1 1/2 cups diced celery
- 3 potatoes, cubed into 1” pieces
- 3 cups dried plums (prunes)
- 2 teaspoons dried thyme
- 3 teaspoons minced fresh rosemary
- 2 teaspoons minced fresh basil
- 2 bay leaves
- 1 cup ginger ale
- 1 teaspoon minced fresh Italian parsley
- In a large mixing bowl, place flour, salt and pepper and briefly whisk together. In a large stove top dutch oven, add the olive oil and set the burner to medium heat. Place the pieces of lamb into the mixing bowl with the flour and toss to coat evenly.
- When the oil is shimmering, pour in one half of the lamb pieces and saute until nice and brown on the outside, about 5 minutes. Remove onto a plate and cover with foil. Repeat with the remaining lamb pieces.
- Add the onion to the pot and saute until the onion softens and starts to turn golden. Add the garlic and cook for about 30 seconds. Pour in 1/2 cup of beef stock and scrape up all the brown bits off the bottom of the pan. This is called fond and it’s terrific for adding flavor. Cook for about 5 minutes more to reduce the stock. Pour in the remaining beef stock and add the lamb and any accumulated juices back into the pot. Stir in the sugars. Bring the mixture to a boil, reduce to low, and cover. Simmer for 1 and 1/2 hours.
- Add the vegetables, dried plums, herbs, and ginger ale to the pot. Simmer for 30-40 minutes, until the meat and veggies pierce easily with a fork. Dish up and serve.
- Prep Time: 40 minutes
- Cook Time: 2 hours
- Category: Stew
- Cuisine: Panem