For years now, every time a friend has a baby, I make this lamb stew. Each of these women has claimed magic healing powers in every bite. I can't personally attest to the magic, but it does taste just wonderful. The recipe is some melange of Julia's Navarin and a number of other recipes I tried along the way. —MrsWheelbarrow
Test Kitchen Notes
This rich stew is aromatic, satisfying, and just plain delicious. Every spoonful made me happy. My other half came home from work wanting to know what smelled so good. All the herbs plus the star anise gave it great depth of flavor. And the meat itself just melts in your mouth. I did use the Cahors wine which was not easy to find, a good Malbec could be used as an alternative. For the stock, I used the recommended substitute, a homemade chicken stock rather than a stock from lamb bones. The only problem I had with this recipe was adding the sugar to caramelize the onions -- the caramelization happens very quickly. I took my eye off the pan for a minute to open the wine and almost had burnt stew. Also, be sure to season with salt and pepper. They are listed in the ingredients but never mentioned in the directions. I can't wait to make this stew again using a lamb stock I can now make from the leftover lamb bones -- can it get any better? - clbeth —The Editors
olive oil, more to taste
lamb, cut into 2" cubes, preferably from the shoulder
pearl onions, peeled (or use frozen)
medium carrots, cut in 1" dice
celery stalks, cut in 1" dice
stalks flat leaf parsley
1 1/2 cups
red wine (I like to use Cahors)
rich broth, preferably from roasted lamb bones, but chicken stock can be substituted
In a large heavy stew pot, heat olive oil until shimmering.
Dry the meat well, then dredge lightly in the flour. Drop the lamb into the pot, browning and searing well. Do not crowd, cooking the meat in one layer and removing it from the pot once it's browned. Continue until all the meat has been seared. Remove to a plate.
Heat the butter in the same pot until it's bubbling, then add the pearl onions and cook until browned. Sprinkle the sugar over the onions and get them good and caramelized. Remove to the plate with the lamb.
If necessary, add more olive oil to the pan and heat until shimmering. Cook the celery and carrots until just softened.
With a piece of kitchen twine, tie together the herbs, tucking the star anise and bay leaf in the center of the bundle. Place in the pot. Add back the lamb and the onions.
Turn up the heat, add the wine, and bring to a boil, cooking off the alcohol and scraping up all the tasty brown bits in the pot. Reduce by half. Turn down the heat, add the stock, cover and cook at a very low simmer for about an hour. (You can also put the entire covered pot in a 325 oven.)
At this point, remove the herb bundle. Now, if you wish, you can freeze the stew, and continue with the recipe when ready to serve.
Add the potato and cook the stew for 30 minutes more. Stir in the peas, cook for 5 minutes, and serve.
Garnish the stew with diced preserved lemon rind, minced fresh parsley, and a grating of fresh horseradish.