Lamb Stew with Cipolline Onions and Potatoes

Name: Lamb Stew with Cipolline Onions and Potatoes
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 840 milliliters beef broth; 425 grams diced tomatoes with juices; 2 larges carrots, peeled, cut into 1-inch pieces; 360 milliliters dry red wine; 2 Tbsps all-purpose flour; 3 garlic cloves, finely chopped; 857 grams boneless leg of lamb, trimmed of excess fat and sinew, meat cut into 1 1/2 to 2-inch pieces; 54 milliliters olive oil; 18 smalls cipolline onions; 12 smalls red-skinned potatoes, halved; 6 servings Salt and freshly ground black pepper; 1 Tbsp tomato paste

You can never have too many main course recipes, so give Lamb Stew with Cipolline Onions and Potatoes a try. One serving contains 690 calories, 42g of protein, and 17g of fat. This dairy free recipe serves 6. Head to the store and pick up garlic cloves, leg of lamb, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours and 15 minutes. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

Heat the oil in a heavy large pot over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Sprinkle the lamb with salt and pepper. Toss the lamb with the flour in a large bowl to coat. Working in 2 batches, add the lamb to the pot and cook until brown, about 10 minutes. Using a slotted spoon, transfer the lamb to a bowl.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Lamb

Equipment you will use

Slotted Spoon

Bowl

Pot

Pour off the excess oil.

Ingredients you will need

Cooking Oil

Add the garlic to the same pot and saute over medium heat until tender and fragrant, about 1 minute.

Ingredients you will need

Garlic

Equipment you will use

Pot

Add the wine and simmer over medium-high heat until reduced by half, stirring to scrape up any browned bits on the bottom of the pot, about 5 minutes. Return the lamb to the pot. Stir in the broth, tomatoes with their juices, and tomato paste. Cover partially and simmer over medium-low until the lamb is just tender, stirring occasionally, about 1 hour.

Ingredients you will need

Tomato Paste

Tomato

Broth

Lamb

Wine

Equipment you will use

Pot

Meanwhile, cook the onions in a medium saucepan of boiling water for 2 minutes.

Ingredients you will need

Onion

Water

Equipment you will use

Sauce Pan

Drain and cool. Peel the onions and cut off the root ends.

Ingredients you will need

Onion

Add the onions, potatoes, and carrots to the stew. Simmer until the lamb and vegetables are tender, about 25 minutes longer. Season the stew, to taste, with salt and pepper.

Ingredients you will need

Salt And Pepper

Vegetable

Potato

Carrot

Onion

Lamb

Stew

Equipment

Ingredients

Servings:

840milliliters

beef broth 425grams

diced tomatoes with juices 2larges

carrots, peeled, cut into 1-inch pieces 360milliliters

dry red wine 2Tbsps

all-purpose flour 3

garlic cloves, finely chopped 857grams

boneless leg of lamb, trimmed of excess fat and sinew, meat cut into 1 1/2 to 2-inch pieces 54milliliters

olive oil 18smalls

cipolline onions 12smalls

red-skinned potatoes, halved 6servings

Salt and freshly ground black pepper 1Tbsp

tomato paste

Recommended wine: Cabernet Sauvignon, Chablis, Malbec

Cabernet Sauvignon, Chablis, and Malbec are my top picks for Stew. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. The B.R. Cohn Silver Label Cabernet Sauvignon with a 4.9 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

B.R. Cohn Silver Label Cabernet Sauvignon

The Silver Label Cabernet Sauvignon reflects a blending of grapes grown from the B.R. Cohn Olive Hill Estate Vineyard and select Sonoma County vineyards. Our Silver Label Cabernet Sauvignon offers full rich flavors of berry, cassis and black cherry with hints of vanilla. Aged with premium French oak, which adds complexity and depth, resulting in a great value for a high quality Cabernet Sauvignon.