Sometimes it's the simple food that ends up being totally out of this world good. That's what happened the other night, when Scott and I whipped up this lamb stew, adapted from my cooking bible, Mark Bittman's How to Cook Everything. We think it was the red wine vinegar and our homemade beef broth that took it over the top. Chicken stock would certainly work too if that's what you had on hand.
Here's the recipe in case you want to try it out for yourself:
- 1 lb lamb stew meat
- Olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1/4 c. red wine vinegar
- 1 qt. beef bone broth (or chicken)
- 4-5 yukon gold potatoes, chopped into 1 inch chunks
- 4-5 carrots, chopped into 1 inch chunks
- 2 bay leaves
- 1 sprig of fresh thyme
- 1 tablespoon of tomato paste (we use the kind you get in the tube - adds amazing depth of flavor!)
- Salt and Pepper to taste
- Chopped parsley to garnish
- Heat a few tablespoons of olive oil in a heavy bottomed dutch oven.
- Season the lamb with salt & pepper and brown in the oil.
- Once browned, remove the lamb to a plate. Add onions and garlic, saute until translucent.
- Deglaze the pan with the red wine vinegar.
- Add the bone broth, lamb, potatoes, carrots, bay leaves, thyme and tomato paste.
- Bring to boil, reduce to simmer, covered, for about 1 hour.
- Remove the herbs, season to taste and garnish with parsley. Enjoy!