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Cozy Bordeaux Lamb Stew with Root Vegetables and Thyme
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Dutch Oven
  • Cutting Board
  • Sharp Knife

Ingredients
  

  • 1.5 pounds boneless lamb shoulder, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 cups Bordeaux red wine
  • 3 cups beef broth
  • 3 carrots, peeled and cut into chunks
  • 2 parsnips, peeled and cut into chunks
  • 2 medium potatoes, cubed
  • 6 sprigs fresh thyme
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a Dutch oven over medium heat. Season the lamb with salt and pepper, then brown it in batches until all sides are seared. Remove the lamb and set it aside.
  • Add the onion to the same pot and cook until it softens. Stir in the garlic and cook for one minute more.
  • Pour in the Bordeaux wine and scrape the bottom of the pot to release any browned bits.
  • Return the lamb to the pot along with the beef broth. Add the carrots, parsnips, potatoes, and thyme sprigs. Bring the mixture to a gentle simmer.
  • Cover the pot and cook on low heat for about two hours, stirring occasionally, until the lamb is tender and the vegetables are soft.
  • Remove the thyme sprigs. Taste and adjust salt and pepper if needed before serving.

Notes

Use a full-bodied Bordeaux so the wine stands up to the lamb and root vegetables. If the broth thickens too much during cooking, add a splash of extra broth. Leftovers taste even better the next day after the flavors settle, and the stew reheats well on the stovetop with a little added liquid.
Course: Main Course
Cuisine: French
Equipment: Dutch Oven, Cutting Board, Sharp Knife