||Lamb Stew with Herbes de Provence
2 pounds leftover lamb cut into 1-inch cubes
2 tablespoons olive oil
1/2 cup chopped yellow onions
1/2 cup chopped carrots
1 tablespoon minced garlic
1/2 cup peeled, seeded, and chopped Italian plum tomatoes (1 or 2 tomatoes)
1 tablespoon herbes de Provence
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup dry red wine
3 cups beef stock
French or Italian bread, [Optional]
Season the meat with the Herb de Provence, using your hands to coat the meat thoroughly.
In a large dutch oven or saute pan, heat the oil over medium-high heat.
To the fat in the pan, add the onions, and carrots, and cook, stirring, for 3 minutes.
Add the garlic and cook for 1 minute.
Add the tomatoes, salt, pepper, and red wine, and bring to a boil.
Cook until reduced by half, about 3 minutes, stirring to deglaze the pan.
Add the flour
Add the lamb and stock to the pan and return to a boil.
Reduce the heat to medium-low and simmer until the lamb is tender, about 30 to 35 minutes.
Remove from the heat and adjust the seasoning, to taste.
Ladle into soup bowls and serve with hot, crusty bread, or over mashed potatoes.
2017-08-21: Not good! Too strong herb flavor. Lew prefers old fashioned beef stew, made with lamb.|
2017-01-14: Use left-over lamb loin and served over mashed potatoes with creme fraiche.