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Lamb Stew
Serves 8
"This recipe is my attempt to recreate one of my favorite childhood taste
memories,"says Gale. She's talking about the tender lamb stew she would order at the Marshall
Field's Oak Room in Skokie, Illinois, on her regular Tuesday night dates with her mom from the
time she was seven years old. "That was my dish. It came in its own little individual
casserole," she remembers. "I loved that."
Ingredients 2 teaspoons salt1 teaspoon freshly ground black pepper 3 pounds cubed lamb meat for stewing 1 clove garlic, minced 2 sprigs parsley 1 bay leaf 1/2 teaspoon dried thyme 1 1/2 cups beef broth, plus more if needed 1/2 cup dry red wine 6 carrots, sliced into coins 2 cups pearl onions, or 8 small onions, peeled and halved 2 cups frozen peas |
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Directions
In a shallow bowl, stir together the salt, pepper, and flour. Add the lamb cubes and toss well. Place a Dutch oven over medium-high heat and add the oil. Add the lamb cubes in batches and cook, turning, for 10 to 12 minutes, until browned on all sides. Add the garlic, parsley, bay leaf, thyme, broth, and wine. Decrease the heat to low, cover, and simmer for 2 hours, until the meat is very tender, adding more broth if needed.
Add the carrots and onions, season with a little salt and pepper, if needed, and continue cooking, covered, for another 20 minutes, until the vegetables are tender. Add the peas and cook for another 10 minutes. Serve in individual crocks.
