Lamb Stew with Red Wine and Olives

• porções: 4 servings
• tempo ativo: 20 minutes
• tempo total: 2 hours 35 minutes

Ingredientes

2 tablespoons olive oil

1 pound lamb stew meat (cut into 1 inch cubes)

2 teaspoons kosher salt (divided)

3 carrots (peeled and diced)

1 onion (diced)

2 celery rib (diced)

2 cloves garlic (smashed and peeled)

2 tablespoons all purpose flour, or gluten free flour

2 tablespoons tomato paste

1 1/2 cups dry red wine

1 1/2 cups low sodium beef broth

1 bay leaf

5 sprigs thyme

1 cup green cerignola olives (smashed and pits removed)

2 tablespoons chopped Italian parsley

Instruções

This recipe originated on an episode of Giada Entertains. Episode: Go Green or Go Home.

Place a medium dutch oven over medium high heat. Add the oil and heat another 30 seconds. Dry the lamb meat well and season with 1 1/2 teaspoons salt. Place the meat in hot pan. Leave undisturbed for 4 minutes. When the first side is deeply browned, use tongs to flip the meat. Continue to brown the meat about 4 minutes on each side until the pieces are evenly browned on all sides, about 20 minutes. Using a slotted spoon remove the meat to plate.

Add the carrots, onions, celery and garlic to the pan. Season with the remaining salt and cook, stirring often for about 5 minutes or until fragrant and beginning to soften. Stir in the flour and tomato paste and cook another minute. Deglaze with the red wine. Bring to a simmer and cook stirring often for 5 minutes to reduce slightly. Stir in the broth, bay leaf, thyme, and meat. Reduce the heat to medium low to maintain a gentle simmer. Cover and simmer for 1 hour.

After 1 hour, stir in the olives. Partially cover leaving a small opening and simmer an additional 30 minutes or until the meat is completely tender. Stir in the parsley. Serve with mashed potatoes or crusty bread to sop up the juices.

Nutrição

• Tamanho da Porção: 4
• Calorias: 397