Lyn had been wanting a stew which was unusual for her she is not much of a stew person. Years ago we had made an Irish lamb stew but for the life of us could not remember where we saw it. So we must have look at a dozen recipes and I came up with this which was heavily influenced by Wholefoods. This stew came together easily, simmering on top of the stove for a couple of hours made another day of growling tummies.
- 3 Tbsp. all-purpose flour
- 1 tsp. fine sea salt
- 1/2 tsp. ground black pepper
- 2 pounds lamb stew meat, cut into 2-inch chunks
- 2 Tbsp. extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 1/2 cups chicken broth
- 1 cup dry white wine
- 1 Tbsp. dried rosemary
- 1 Tbsp. dried oregano
- 2 cups chopped carrots
- 1 pound small red or white potatoes, halved or cut into chunks
- 1 cup fresh peas or frozen green peas, thawed
- 2 teaspoons Dijon mustard
- 1/4 cup thinly sliced green onions (About 1 scallion)
Combine flour, salt and pepper in a large bowl or plastic bag. Add lamb and toss to coat well.
Heat oil in a large heavy pot over medium high heat.
If needed working in batches (setting aside first batch in bowl), add lamb and brown on all sides set all lamb aside for a moment. Add the garlic and cook until you smell about 15 seconds to 1 minute. Add chicken broth, wine, rosemary and oregano. Stir to combine add the lamb and bring to a boil. Reduce the heat to low, cover and simmer for 1 hour.
Stir in carrots and potatoes. Cover and continue to simmer 1 hour longer.
Stir in peas and mustard and simmer 3 to 10 minutes or until peas are just cooked through (frozen peas do not take as long to cook).
Ladle stew into bowls and garnish with green onions.
Note from Steve: The only thing I might change is using fresh springs of oregano and rosemary and removing the stems after cooking.