Ina Garten Lamb Stew with Spring Vegetables

Ina Garten lamb stew with spring vegetables is a cozy dinner made with tender lamb shoulder, smoky bacon and baby carrots, ready in 2 hours 30 minutes. It's an easy make-ahead stew for a dinner party, Sunday dinner or Easter, and it's gentle enough for a relaxed weeknight dinner too.

Brown the lamb in two batches so each cube gets a deep crust instead of steaming in a crowded pot. Crowd it and the stew loses the roasted flavor that makes the sauce rich.

Ina Garten first made this stew back in Washington, D.C., where she cooked for guests often and needed dishes she could finish ahead. It's her simplified take on Julia Child's lamb stew, with bacon, a flour-butter finish and peas stirred in at the very end.

Source: Cooking for Jeffrey (2016)

Ina Garten Lamb Stew with Spring Vegetables

0.0 from 0 votes

Course: DinnerCuisine: American, FrenchDifficulty: Medium

Servings

6

servings

Prep time

30

minutes

Cooking time

2

hours 

Calories

520

kcal

Lamb, bacon and root vegetables simmer in red wine and beef stock until the meat turns fork-tender. A flour-butter paste thickens the sauce, and fresh peas and parsley go in off the heat.

Ingredients

• 2 tablespoons canola oil
  

• 1/4 pound applewood smoked bacon, 3/4-inch-diced
  

• 3 pounds boneless lamb shoulder, 1 1/2-inch-diced (see note)
  

• Kosher salt and freshly ground black pepper
  

• 1/4 cup plus 2 tablespoons all-purpose flour
  

• 2 tablespoons minced garlic (6 cloves)
  

• 2 cups canned beef stock, such as College Inn
  

• 1 cup full-bodied red wine, such as Côtes du Rhône, plus extra for serving
  

• 1 cup diced canned tomatoes, preferably San Marzano
  

• 2 teaspoons minced fresh thyme leaves
  

• 2 teaspoons minced fresh rosemary leaves
  

• 1 pound carrots, peeled and cut 2 inches thick diagonally
  

• 12 ounces small Yukon Gold potatoes, 1 1/2-inch-diced
  

• 8 to 10 ounces fresh cipolline or pearl onions, peeled (see note)
  

• 6 small turnips, whole or halved, depending on size (1 pound)
  

• 2 tablespoons unsalted butter, at room temperature
  

• 1 (10-ounce) package frozen green peas, such as Birds Eye Garden Peas
  

• 1/2 cup chopped fresh parsley leaves
  

Directions

• Preheat the oven: Preheat the oven to 350°F. That way it's ready by the time the stew goes in.
• Brown the bacon: Heat 2 tablespoons canola oil in a 10 to 11-inch ovenproof pot or Dutch oven over medium heat. Add 1/4 pound diced bacon and cook for 5 minutes until browned, then move it to a large plate and leave the fat in the pot.
• Season the lamb: Dry 3 pounds of diced lamb shoulder with paper towels and toss it with 1 tablespoon salt and 1 teaspoon pepper. Then toss it with 1/4 cup flour so every cube is lightly coated.
• Brown the lamb: Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning now and then until browned. Move it to the plate with the bacon and brown the second batch the same way.
• Cook the garlic: Add 2 tablespoons minced garlic to the pot and cook for 1 minute. Then pour the lamb and bacon back in along with any juices on the plate.
• Add the liquids and herbs: Add 2 cups beef stock, 1 cup red wine, 1 cup diced canned tomatoes with their juice, 2 teaspoons thyme, 2 teaspoons rosemary, 2 teaspoons salt and 1 teaspoon pepper. Bring it to a boil, scraping up the brown bits from the bottom of the pot.
• Simmer and braise: Simmer for 5 minutes, then cover the pot and put it in the oven for 30 minutes. This gives the lamb a head start before the vegetables go in.
• Add the vegetables: Add 1 pound carrots cut 2 inches thick on the diagonal, 12 ounces diced Yukon Gold potatoes, 8 to 10 ounces peeled pearl onions and 6 small turnips. Cover and return to the oven for 1 hour, until all the vegetables are tender.
• Thicken the stew: Mash 2 tablespoons flour with 2 tablespoons soft butter in a small bowl. Stir it into the stew and simmer on the stovetop for 3 minutes until the sauce thickens.
• Finish and serve: Off the heat, stir in 1 package of frozen peas and 1/2 cup chopped parsley, then season to taste. Serve hot in large shallow bowls with extra red wine alongside.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Victorinox Fibrox 8-inch chef's knife, OXO wooden spoon set, Cento certified San Marzano tomatoes, 3 cans. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this lamb stew ahead of time?

Yes, and it's one of the best things about this recipe. Make the stew through stirring in the flour-butter mixture, then refrigerate it. When you're ready, reheat it gently, stir in the peas and parsley, and serve hot.

How do I peel pearl onions without a struggle?

Drop them into boiling water for 30 seconds, then trim and peel them. Leave the root end intact so the onions hold together during the long braise instead of falling apart.

Can I use a different cut of lamb?

Boneless lamb shoulder works best because it has enough fat and connective tissue to turn tender in a long braise. Leaner cuts like leg can dry out, so I'd stick with shoulder. Buying one large piece and dicing it yourself keeps the cubes an even size.

What can I use if I don't have a Dutch oven?

Any heavy ovenproof pot with a tight-fitting lid will work. It needs to go from stovetop to oven, and a snug lid keeps the stew from drying out during the braise.

What's the most common mistake with this stew?

Crowding the pot when browning the lamb is the big one, since the meat steams instead of forming a crust. Brown it in two batches and the sauce picks up far more flavor. Skipping the dry-off with paper towels causes the same problem.