This hearty stew has a fantastic balance of flavor. You have this sensational savory element with the Cowboy Rub seasoned lamb and this subtle earthy sweetness from the sweet potatoes and Fig Balsamic Vinegar. A fulfilling and deliciously satisfying stew, perfect for Fall.
Serves 6
Ingredients:
1 ½ pounds raw lamb stew meat
1 teaspoon Big Sur Cowboy Rub
2 tablespoons Gil’s California Extra Virgin Olive Oil
1 cup carrots, peeled and diced
1 cup yellow onion, peeled and diced
1 cup celery, diced
2 cups sweet potatoes, peeled and cut into bite-sized pieces
4 garlic cloves, peeled and minced
½ cup red wine
2 tablespoons Gil’s California Fig Balsamic
4 tablespoons all-purpose flour
4 cups beef broth
2 tablespoons tomato paste
San Fran Sea Salt and pepper, to taste
Fresh herbs, for garnish
Instructions
Pat lamb stew meat dry with paper towels and thoroughly season with the cowboy rub.
Heat olive oil in a large pot over medium-high heat. Once hot, add the seasoned lamb to the pot, and sear, on all sides, until deeply brown. Using a slotted spoon, remove the seared lamb from the pot, and set aside on a plate.
Add the carrots, onion, celery, sweet potatoes, and garlic to the pot, and stir to combine. Sauté the veggies for 5 minutes. Add the red wine and balsamic to the pot, stir to combine, and bring to a simmer. Simmer, stirring frequently, for 5 minutes or until the liquid has almost evaporated.
Add the flour to the pot, stir to combine the roux, and cook for 2 minutes. Add the broth and tomato paste to the pot, stir to combine with the vegetables, and bring to a simmer. Once simmering, reduce heat to medium-low, and return the seared lamb to the pot, stir to combine. Cover the pot and cook, stirring occasionally, for 1 ½ hours or until the lamb is fork tender. Season the stew, to taste, with salt and pepper and divide between bowls. Garnish with fresh herbs before serving.
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