Lamb Stew

Lamb Stew feisty chef

Hearty, rich and delicious, this lamb stew recipe from Chef Renée Lavallée of The Canteen, in Dartmouth, is the perfect comfort food for your St. Paddy’s Day celebrations.  And don’t forget to pick up some local craft beer to wash it all down –  chef Renée suggests Propeller London Style Porter or Garrison Nut Brown Ale.

Ingredients 

2 lbs stewing lamb
1 garlic clove, minced
1 onion, diced
4 ribs celery, diced
2 carrots, diced
6 small new potatoes, quartered
12 button or cremini mushrooms, halved
1 tbsp flour
1 cup red wine (we suggest: Nova Scotia wines)
1 L beef or lamb stock
2 tbsp fresh rosemary
1 cup peas
Puff Pastry stars

(We suggest getting your veggies from a local market: Stirling Fruit Farms, Masstown MarketNoggins Corner Farm Market or your local Farmers’ Market)

Directions

  1. In a large, heavy bottomed pot, add a small amount of oil and sauté the onion and garlic.
  2. Cook for a few minutes and add the lamb. Brown.
  3. Add the celery, carrots, mushrooms and potatoes and season with salt and pepper; cook for 4-5 minutes.
  4. Add the flour and sautee a further 2-3 minutes and add the wine or beer.
  5. Cook until the alcohol is cooked off and add the stock and half of the rosemary. Check for seasoning and add more if needed.
  6. Bring to a boil and lower to a simmer and cook for 1 to 1 1/2 hours or until the lamb is tender.
  7. Once cooked, check again for seasoning and add the peas and the remaining rosemary.
  8. Serve immediately with puff pastry stars if desired.

Recipe provided by: Renée Lavallée, The Canteen, Dartmouth

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