Lamb Stew
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1/2 lbs. boneless lamb, cut into 1 1/2 inch pieces 1/3 cup all purpose flour 2 1/2 teaspoons salt 1/4 teaspoon pepper 1/4 cup butter or margarine 1 medium onion, quartered 1 clove garlic, crushed 12 medium yellow onions, peeled (1 1/4 lbs.) |
8 medium whole
mushrooms 1 teaspoon sugar 1 1/4 teaspoons dried thyme leaves 2 springs parsley 1 large bay leaf 1 1/2 cups red wine 1 lb. carrots (5 or 6) 1 1/4 lb. small new potatoes (about 8) chopped parsley |
| Wipe lamb with damp paper towels. On waxed paper, combine flour, salt and
pepper. Coat lamb evenly with flour mixture. Reserve leftover flour. In
hot butter in a 6 quart Dutch oven, brown lamb, a third at a time, along with quartered
onion and garlic. Turn lamb with tongs and lift out as it browns. Continue until all lamb is browned, adding more butter if needed (takes about 1/2 hour in all). Add onions, mushrooms and sugar to drippings in Dutch oven. Cook, covered, 5 minutes, or until lightly browned. Return lamb to Dutch oven; add thyme, parsley and bay leaf. Toss with drippings to coat evenly. Stir in 2 cups water and 1 cup wine. Place a large sheet of waxed paper over top of Dutch oven. Place lid on top of paper, letting it hang over. Bring to boiling. Reduce heat; simmer, covered, 40 minutes. (To keep from diluting sauce, pour off any liquid collecting on top of paper during cooking.) Meanwhile, pare carrots; cut each into three pieces. Scrub potatoes; pare a 1 inch band of skin from center of each potato. Add carrots and potatoes to lamb; stir to combine. Bring back to boiling. Reduce heat; simmer, covered, 40 minutes or until meat and all of the vegetables are tender when pierced with a fork. Remove from heat and skim any fat from the surface. Combine reserved flour mixture and 1/2 cup red wine; stir into liquid in Dutch oven. Simmer, covered, 10 to 15 minutes, or until slightly thickened. Remove from heat. Add a little more wine to thin sauce, if necessary. Sprinkle with chopped parsley. Serves 8. |
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