Imagine a rich, hearty stew that captures the essence of French countryside cooking - a dish so tender and flavorful that it feels like a warm embrace from a Parisian grandmother. The La Madeleine Lamb Stew is not just a meal; it's a culinary journey that transforms simple ingredients into a symphony of taste and texture. With fall-apart lamb, perfectly roasted vegetables, and a depth of flavor that will make your kitchen smell like a rustic French bistro, this recipe is about to become your new cold-weather obsession.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 2 lbs lamb, cut into cubes
- 1/4 cup olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 3 potatoes, diced
- 4 cups beef broth
- 1 cup red wine
- 2 cloves garlic, minced
- 1 tablespoon thyme
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Cut the lamb into 1-inch cubes and set aside. Chop the onion, slice the carrots, and dice the potatoes into bite-sized pieces. Mince the garlic cloves.
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, add the lamb cubes in batches to avoid overcrowding. Brown the lamb on all sides, about 5-7 minutes per batch. Remove the browned lamb from the pot and set it aside.
- In the same pot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent and fragrant. Stir occasionally to prevent sticking.
- Add the minced garlic to the pot and cook for an additional minute, stirring constantly to avoid burning.
- Next, add the sliced carrots and diced potatoes to the pot. Stir everything together, allowing the vegetables to cook for about 5 minutes, which will help to enhance their flavors.
- Return the browned lamb to the pot. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and incorporate all the flavorful bits stuck to the bottom.
- Once the wine has reduced slightly, add the beef broth to the pot, ensuring that the lamb and vegetables are fully submerged. Stir in the thyme, and season with salt and pepper to taste.
- Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours, stirring occasionally. This slow cooking process will tenderize the lamb and meld the flavors together.
- After 2 hours, check the tenderness of the lamb and the doneness of the vegetables. If the lamb is fork-tender and the vegetables are cooked through, the stew is ready. If not, continue to simmer for an additional 15-30 minutes as needed.
- Once done, taste and adjust the seasoning if necessary. Serve the La Madeleine Lamb Stew hot, garnished with fresh herbs if desired, and enjoy with crusty bread or over a bed of rice.
Tips
- Choose the Right Cut: Select lamb shoulder or leg for the most tender and flavorful results.
- Brown Meat in Batches: Don't overcrowd the pot when browning lamb - this ensures beautiful caramelization and deeper flavor.
- Low and Slow is the Secret: Patience is key. The 2-hour simmering time allows the meat to become incredibly tender and lets flavors develop fully.
- Wine Matters: Use a good quality red wine you'd actually enjoy drinking. The flavor concentrates during cooking.
- Fresh Herbs Make a Difference: If possible, use fresh thyme instead of dried for a more vibrant taste.
- Let it Rest: Allow the stew to sit for 15-20 minutes after cooking to let flavors further meld together.
- Serving Suggestion: Pair with crusty French bread or creamy mashed potatoes to soak up the delicious sauce.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 110mg
