Winter Lamb Stew

 Winter Lamb Stew

Servings: 8

Prep Time: 20 min

Cook Time: 50 min

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional 

Ingredients for the Stew:

  • 2 tablespoons avocado or olive oil
  • 2 pounds lamb stew meat
  • 2 yellow onions, chopped
  • 2 medium carrots, cut in ½ inch pieces
  • 1 bunch baby gold beets, with tops, peeled and cut in ½ inch cubes, tops washed and roughly chopped
  • 1/2 cup dry white wine
  • 2 russet potatoes, peeled and cut in ½ inch cubes
  • 4 sprigs fresh thyme
  • 4 cups (32 ounces) low sodium vegetable broth
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • fresh lemon juice, to taste
  • fresh chopped Italian parsley or chives, to garnish

    Ingredients for the Soda Bread Scones:

    • 2 ½ cups whole wheat pastry flour
    • 1 tablespoon baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon kosher salt
    • 1 tablespoon fresh chopped rosemary leaves (or ½ tablespoon dried)
    • 5 tablespoons ghee
    • 2/3 cup dried currants or raisins
    • 1 cup + 1 tablespoon low-fat buttermilk, divided
    • 1 large egg, beaten

    Procedure: 

    1. For the stew: Heat the oil in a 7 quart Dutch oven or large sauce pot on medium high heat. Season the lamb with a few pinches of salt and black pepper. When the oil is shimmering, add the lamb and sear all of the sides to golden brown. Once browned, remove from the pot to a plate or cutting board.
    2. Lower the heat to medium and scoop the onion and carrots into the pot; sweat until the onions are translucent, about 5 minutes, stirring occasionally. Add the beets and lamb; stir to combine.
    3. Pour in the white wine, using a wooden spoon or spatula to release the fond (brown bits) from the bottom of the pot. Cook until the wine has reduced by half then add the potatoes, thyme and vegetable broth. Turn the heat up to medium high and bring to a boil; lower to a simmer and cover. Cook until the lamb and vegetables are tender, at least 30 minutes but up to 1 ½ hours. Stir in the beet greens for the last 10 minutes of cooking.
    4. Taste and season with salt and lemon juice until the flavor is bright and savory. Garnish with parsley or chives to serve.
    5. For the scones: Preheat the oven to 400°F and line a sheet tray with parchment paper.
    6. In a large bowl whisk together the flour, baking powder, baking soda, salt and rosemary. Using your fingers, a fork or a pastry cutter, cut in the ghee until the ghee is coated in flour and broken down into pea-sized pieces (or slightly smaller). Toss in the currants or raisins to coat them in flour.
    7. Make a well in the middle of the dry ingredients and pour in 1 cup buttermilk and the beaten egg. Stir until everything is just combined (don’t overmix!).
    8. Tip onto the counter and fold the dough over itself a few times before patting it out into a circle that is about 1 inch thick. Use a bench scraper or sharp knife, cut into 10 wedges.
    9. Transfer the wedges to the prepared sheet tray and brush the tops with the remaining tablespoon of buttermilk. Bake for 12 to 15 minutes, until golden brown on top.
    10. Serve alongside the stew.

    Leftover stew can be stored in an airtight container in the fridge for up to 4 days (it tastes even better the next day!) or frozen for up to 1 month.
    Leftover soda bread can be stored in an airtight container at room temperature for 2 days or in the freezer, well wrapped, for up to 1 month.
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