Back To All Recipes
- 3lbs @thecedarmarket bone in lamb stew meat
- 2 leeks
- 2 celery stalks
- 1 large carrot
- 3/4lb baby potatoes
- 2 cups boxed broth
- 1 cup red wine
- 2 sprigs rosemary
- 2 bay leaves
- 1 tsp dried thyme
- 1 tbsp tomato paste
- 1/4 cup flour or cornstarch
- Salt and Pepper to taste
Recipe created for Cedar Market by: @Foodkidsandsleep
It’s winter; you want something warm and hearty, but you’re also bored of eating brown mush. Make this! Stews don’t have to be brown and boring. We could make them complex, with bright colors and distinct textures and flavors, all it takes is some alternating. This stew has fork tender juicy lamb, tender potatoes, a thick creamy sauce and vegetables that aren’t mush.
Cooking Instructions
Preheat your oven to 500℉. Add your lamb to a bowl and add the flour or cornstarch. Toss until fully covered. Pour the lamb onto a parchment lined sheet pan and add to the oven. Switch oven over to broil.
While the meat browns, cut up your leeks, carrots and celery. Add to a pan and cook until softened and browned. Remove and add to a bowl.
Remove lamb from the oven and add to the pan along with the red wine, broth, and herbs. Cover and bake at 300℉ for 1 hour.
Microwave your potatoes for about 6 minutes and halve them once cooled. Then add them to the veggie bowl.
After an hour, remove the lamb from the oven and put it on a burner. Add the tomato paste and let the sauce reduce for a few minutes.
Once sauce has thickened, add the veggies and potatoes, then cover and return to the oven for an additional hour. Enjoy!
