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Oven-Braised Lamb Stew with Tomatoes, Tarragon, and Crusty Bread
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Dutch oven
  • Cutting board
  • Chef's knife

Ingredients
  

  • 2 pounds lamb stew meat, cut into 1-inch pieces
  • 4 large fresh tomatoes, chopped
  • 3 tablespoons fresh tarragon leaves, chopped
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, sliced into rounds
  • 2 cups beef broth
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 loaf crusty bread, sliced, for serving

Instructions
 

  • Heat the oven to 325 degrees. Pat the lamb dry and season it with the salt and pepper.
  • Warm the olive oil in a Dutch oven over medium heat. Add the lamb in batches and brown it on all sides, then set the meat aside.
  • Add the onion and carrots to the same pot. Cook until the onion softens, about five minutes. Stir in the garlic and cook for one minute more.
  • Return the lamb to the pot. Add the chopped tomatoes and beef broth. Bring the mixture to a simmer.
  • Cover the Dutch oven and transfer it to the oven. Cook for two hours, until the lamb is fork-tender.
  • Remove the pot from the oven. Stir in the chopped tarragon. Taste and adjust salt if needed.
  • Ladle the stew into bowls and serve with slices of crusty bread for dipping.

Notes

Use the freshest tarragon you can find, as dried tarragon will not give the same bright flavor. If the sauce seems thin after cooking, remove the lid and simmer on the stovetop for ten minutes to reduce it slightly. Leftovers keep well in the fridge for three days and reheat gently on low heat so the lamb stays tender.
Course: Main Course
Cuisine: French
Equipment: Dutch oven, Cutting board, Chef's knife