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French Red Wine Lamb Stew with Pearl Onions and Mushrooms
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board
  • Measuring Cups

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into 1-inch chunks
  • 2 tablespoons olive oil
  • 1 cup pearl onions, peeled
  • 8 ounces mushrooms, quartered
  • 2 carrots, sliced into rounds
  • 3 garlic cloves, minced
  • 2 cups dry red wine
  • 1 cup beef broth
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 tablespoons all-purpose flour
  • Salt and black pepper to taste

Instructions
 

  • Pat the lamb dry and season it with salt and pepper. Heat the olive oil in a large pot over medium heat and brown the lamb in batches until it develops color on all sides. Remove the lamb and set it aside.
  • Add the minced garlic and sliced carrots to the same pot. Cook for two minutes until the garlic smells fragrant.
  • Sprinkle the flour over the vegetables and stir for one minute to coat everything lightly.
  • Pour in the red wine and beef broth, scraping the bottom of the pot to release any browned bits. Return the lamb to the pot and add the thyme sprigs and bay leaf.
  • Bring the mixture to a gentle simmer, then cover the pot and cook on low heat for one hour, stirring occasionally.
  • Add the pearl onions and quartered mushrooms. Continue simmering uncovered for 30 more minutes until the lamb is tender and the sauce has thickened slightly. Remove the thyme sprigs and bay leaf before serving.

Notes

Brown the lamb well at the start to build deeper flavor in the finished stew. If the sauce thickens too much near the end, add a splash of broth to loosen it. Leftovers taste even better the next day after the flavors have settled.
Course: Main Course
Cuisine: French
Equipment: Large Pot, Knife, Cutting Board, Measuring Cups