Lamb Stew

Step 1 · Season and Dredge the Lamb

Pat the lamb dry, season with the salt and pepper, and toss with the flour until evenly coated.

• 1 tspSalt
• 2 tbspAll-purpose Flour

Step 2 · Sear the Lamb

Heat the olive oil in a Dutch oven over medium-high. Sear the lamb in batches until browned on all sides, about 3 minutes per batch. Transfer to a plate.

• 2 tbspOlive Oil

Step 3 · Saute the Aromatics

Reduce the heat to medium. Cook the onion until softened, about 5 minutes. Stir in the garlic and tomato paste and cook 1 minute.

• 3 clovesGarlic, minced
• 2 tbspTomato Paste

Step 4 · Deglaze and Braise

Pour in the beef stock, scraping up the browned bits. Return the lamb with the thyme and bay leaf. Bring to a simmer, cover, and cook gently for 1 hour.

• 4 cupsBeef Stock
• 2 sprigsThyme
• ×1Bay Leaf

Step 5 · Add the Vegetables

Add the carrots and potatoes. Simmer, partially covered, until the vegetables and lamb are tender, about 30 minutes.

• ×3Carrots, cut into chunks

Step 6 · Finish and Serve

Discard the bay leaf and thyme stems. Taste, adjust the seasoning, and serve hot.

• ×1Bay Leaf
• 2 sprigsThyme