Braised Russian Style Lamb Stew
A hearty and flavorful stew originating from Russia, made with tender lamb and rich vegetables.
Ingredients
- ●1.5 pounds Lamb shouldercut into 1-inch cubes
- ●2 tablespoons Olive oilfor browning the lamb
- ●1 large Onionchopped
- ●2 medium Carrotpeeled and chopped
- ●2 large Potatopeeled and chopped
- ●1 cup Mushroomsliced
- ●2 tablespoons All-purpose flourfor thickening the stew
- ●2 cups Beef brothlow sodium
- ●1 cup Red winedry red wine
- ●1 teaspoon Saltto taste
- ●1/2 teaspoon Black pepperto taste
Instructions
- 1
Heat the oil in a large Dutch oven over medium-high heat.
- 2
Add the lamb and brown on all sides, about 5 minutes. Remove from pot and set aside.
- 3
Add the onion and cook until softened, about 5 minutes.
- 4
Add the carrot and potato, cook for an additional 5 minutes.
- 5
Add the mushroom and cook until they release their liquid and start to brown, about 5 minutes.
- 6
Add the flour and cook for 1 minute, stirring constantly.
- 7
Add the beef broth, red wine, salt, and pepper. Stir to combine.
- 8
Return the lamb to the pot, cover, and transfer to the oven.
- 9
Braise the stew in the preheated oven at 300°F (150°C) for 2 1/2 hours, or until the lamb is tender.
- 10
Remove the pot from the oven and let it cool slightly.
- 11
Serve the stew hot, garnished with fresh parsley or thyme, if desired.