This is one of my favorite rainy day stews. This one and the beef stew. There’s just something so rich and nourishing about a slowly simmering pot of stew on a grey day. A fresh loaf of bread on the side of a bowl of this stew feels like a promise that somehow, everything will be ok, at least for right now.
Fall Lamb Stew
Notes
This is one of my favorite rainy weather soups, it’s based on the Whole Foods recipe (https://www.wholefoodsmarket.com/recipes/autumn-lamb-stew). I find that the WF one is missing some notes that I crave. Garlic, more pepper, some salt, so this is my take on it.
The long slow simmer makes the lamb tender enough to fall apart and the cumin gives it an incredible flavor that hits all the right fall notes. This recipe keeps well in the refrigerator, if you plan on freezing it, leave the vegetables a little undercooked so they don’t go soft when you reheat them.
Serve it with a delicious crusty toast to soak up every last drop.
Ingredients
- 1 1/2 tablespoon brown sugar
- 1/2 tablespoon ground cumin
- 1 teaspoon ground black pepper
- 1 teaspoon dried ground rosemary
- 1 teaspoon paprika
- 1 teaspoon fine sea salt
- 1 1/2 pound lamb stew meat, preferably cut from the shoulder
- 2 tablespoons extra-virgin olive oil
- 5 Cloves Garlic
- 1/2 teaspoon Montreal Steak Seasoning
- 4 drops Black Pepper Essential Oil
- 2 tablespoons tomato paste
- 1/2 cup tomato sauce
- 2 cups small new red potatoes, halved
- 2 large carrots, roughly chopped
- 1 parsnip, roughly chopped
- 1 sweet potato, cubed small
- 1 yellow onion cut into 8 wedges
- 1/2 cup frozen cut green beans thawed
- 2 cups chicken stock (more if needed)
Instructions
- In a large bowl, mix the sugar, cumin, pepper, rosemary, paprika, and salt together with your fingers
- Add lamb to the bowl and mix well to ensure complete coverage
- Add a tablespoon of oil to a large dutch oven pot and brown the lamb on all sides
- Add chicken stock, tomato paste and tomato sauce
- bring to a low boil and simmer for an hour
- Add everything else (leaving out the green beans) and continue to simmer on low for another hour
- When root vegetables are tender, add green beans and cook until they are tender, another 5 minutes or so