Russian Spring Lamb Stew
A hearty, comforting stew originating from Russia, made with tender lamb, earthy vegetables, and springtime freshness.
Ingredients
- ●1 1/2 pounds Lamb shoulderCut into 1-inch cubes
- ●2 medium OnionChopped
- ●4 medium CarrotsSliced
- ●2 large PotatoesSliced
- ●8 ounces Earthly mushroomsSliced
- ●1 pound Spring asparagusTrimmed
- ●1 cup Red wineDry
- ●2 cups Beef brothHomemade or store-bought
- ●1 teaspoon Dried thymeChopped
- ● Salt and pepper
Instructions
- 1
Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat.
- 2
Brown the lamb cubes on all sides, about 5 minutes. Remove from pot and set aside.
- 3
Reduce heat to medium. Add more oil if needed, then sauté the onion and carrots until the onion is translucent, about 8 minutes.
- 4
Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
- 5
Add the sliced asparagus and cook for 2-3 minutes, until slightly tender.
- 6
Add the browned lamb back into the pot, along with the red wine, beef broth, thyme, salt, and pepper.
- 7
Bring the stew to a boil, then reduce the heat to low and simmer, covered, for 45 minutes.
- 8
Add the sliced potatoes and continue to simmer for another 20-25 minutes, until the lamb and potatoes are tender.
- 9
Season with salt and pepper to taste, then serve hot.