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Gather 'round, food lovers! I'm excited to share my favorite French lamb stew recipe. This hearty dish brings comfort on chilly evenings, filling homes with mouthwatering aromas. Rich red wine and tender lamb chunks create a luxurious base, while root vegetables add rustic charm. Herbs like thyme and rosemary infuse depth, transforming simple ingredients into culinary magic. Perfect for family dinners or impressing guests, this stew never fails to satisfy. Let's dive into making this French classic together!
Ingredients for Delicious Lamb Stew
- Lamb shoulder: Tender and flavorful meat that adds richness and depth to the stew, creating a hearty and satisfying dish.
- Olive oil: Provides a rich base for cooking the ingredients, enhancing flavors and preventing sticking in the pot.
- Onion: Adds sweetness and depth of flavor to the stew, creating a savory base for the other ingredients to meld.
- Garlic: Infuses the stew with a robust aroma and flavor, enhancing the overall taste of the dish.
- Carrots: Bring a touch of sweetness and vibrant color to the stew, adding a subtle earthy flavor.
- Potatoes: Add heartiness and texture to the stew, helping to thicken the broth and make the dish more filling.
- Red wine: Imparts richness and depth to the stew, adding a complex flavor profile and enhancing the overall taste.
- Beef broth: Provides a savory base for the stew, adding depth of flavor and richness to the dish.
- Tomato paste: Adds a touch of umami richness and depth to the stew, enhancing the overall flavor profile.
- Thyme: Infuses the stew with a warm, earthy flavor, adding depth and complexity to the dish.
- Rosemary: Adds a fragrant, pine-like aroma and flavor to the stew, enhancing the overall taste of the dish.
- Bay leaf: Imparts a subtle herbal note to the stew, adding a layer of complexity and depth to the flavors.
Read more: French’s Beef Stew Recipe
Essential Tools for Making French Lamb Stew
- Dutch oven: Essential for slow cooking the lamb stew and ensuring all flavors meld together perfectly.
- Chef's knife: Needed to cut the lamb shoulder and vegetables into the right size for even cooking.
- Cutting board: Provides a stable surface for chopping ingredients safely and efficiently.
- Wooden spoon: Ideal for stirring the stew and scraping up any flavorful bits from the bottom of the pot.
French Lamb Stew
A hearty and flavorful French lamb stew.
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Equipment
- Large pot
- Wooden Spoon
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 lbs lamb shoulder, cut into chunks
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 potatoes, diced
- 1 cup red wine
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tsp thyme
- 1 tsp rosemary
- to taste salt and pepper
Read more: Leftover Lamb Stew
Instructions:
- 1. Heat the olive oil in a large pot over medium-high heat.
- 2. Add the lamb and brown on all sides. Remove and set aside.
- 3. In the same pot, add the onion and garlic. Cook until softened.
- 4. Add the carrots and potatoes. Cook for a few minutes.
- 5. Pour in the red wine and beef broth. Stir in the tomato paste, thyme, rosemary, and bay leaf.
- 6. Return the lamb to the pot. Bring to a boil, then reduce heat and simmer for 2 hours.
- 7. Season with salt and pepper to taste. Serve hot.
Notes:
A classic French dish that's perfect for a cozy dinner.
Nutrition value:
Calories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 60mgIron: 4mg
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Tried this recipe?Let us know how it was!
Read more: Moroccan Lamb Stew
Can French Lamb Stew Be Made Ahead or Frozen?
Make Ahead Instructions
- Prepare the stew as directed, but do not add the potatoes.
- Let the stew cool completely before storing it in an airtight container in the refrigerator.
- When ready to serve, reheat the stew on the stovetop, add the potatoes, and simmer until the potatoes are tender.
Freezing Instructions
- Allow the stew to cool completely before transferring it to a freezer-safe container.
- Label the container with the date and freeze for up to 3 months.
- To serve, thaw the stew overnight in the refrigerator and reheat on the stovetop until warmed through.
Braising the lamb in red wine in this french lamb stew recipe adds a rich depth of flavor and helps tenderize the meat for a delicious and hearty dish.
Common Questions About Preparing Lamb Stew
FAQ:
Can I use a different type of meat for this stew?
Yes, you can substitute lamb with beef or chicken for this recipe.
How long can I store the leftovers?
You can store the leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this stew in a slow cooker?
Yes, you can transfer the ingredients to a slow cooker after browning the lamb and cook on low for 6-8 hours.
Is it necessary to use red wine in this recipe?
The red wine adds depth of flavor, but you can substitute with beef broth if preferred.
Can I freeze this stew?
Yes, you can freeze the stew in a freezer-safe container for up to 3 months.
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