Lamb Stew with Onions and Potatoes

Each time I make a new recipe I take a photo of it, intending to blog about it right away. Unfortunately, no matter how much of a hit a dish may have been, it doesn't always make it from table top to laptop as timely as I'd like.

We made this lamb stew one cold weekend at the beach, months ago. Aside from the lamb itself, you likely have everything else you need on hand. And, unlike beef stew, which I find tends to come out tasting a little bland no matter how much you doctor it up, this was more complex. The wine certainly helped, as did the gaminess of the lamb. Served with plenty of crusty bread for sopping up the silky gravy, it was perfect for a cold, windy night on PI.

The calendar may say it's Spring but, with another snow storm predicted for the next couple of days, there may be one last stew dinner we can indulge in. Enjoy!

Ingredients:

• 1/4 C olive oil
• 3 lbs. boneless leg of lamb, trimmed of excess fat and sinew, and cut into 2" cubes
• 2 T flour
• 3 garlic cloves, finely chopped
• 1 1/2 C dry red wine
• 3 1/2 C beef stock
• 1 (15 oz.) can diced tomatoes
• 1 T tomato paste
• 1 large onion, large diced
• 12 small red-skinned potatoes, halved
• 2 large carrots, peeled and cut into 1" pieces

Method:

1. Heat the oil in a heavy large pot over medium-high heat.
2. Sprinkle the lamb with salt and pepper. Toss the lamb with the flour in a large bowl to coat.
3. Working in 2 batches, add the lamb to the pot and cook until brown, about 10 minutes. Using a slotted spoon, transfer the lamb to a bowl.
4. Pour off the excess oil.
5. Add the garlic to the same pot and saute over medium heat until tender and fragrant, about 1 minute.
6. Add the wine and simmer over medium-high heat until reduced by half, stirring to scrape up any browned bits on the bottom of the pot, about 5 minutes.
7. Return the lamb to the pot.
8. Stir in the broth, tomatoes with their juices, and tomato paste. Cover partially and simmer over medium-low until the lamb is just tender, stirring occasionally, about 1 hour.
9. Add the onions, potatoes, and carrots to the stew.
10. Simmer until the lamb and vegetables are tender, about 25 minutes longer.
11. Season the stew, to taste, with salt and pepper.

Source:  Food Network