Tastebud Tart Daily Feature

It's cold + rainy here in Minneapolis. Fall has arrived rather hastily this week, and I've been craving soups + stews. This recipe for Lamb Stew is one of most requested recipes. It makes great use of fall veggies that you may be getting in your CSA. I hope you enjoy!


Lamb Stew
serves 6

2 pounds lamb stew meat, cut into 1-inch pieces
1 tablespoon all purpose flour
3 tablespoons olive oil
2 leeks, sliced
3 3x1/2-inch strips lemon peel
2 garlic cloves, chopped
2 small bay leaves
2 cups low-salt chicken broth
1 tablespoon tomato paste
4 medium carrots 1” pieces
1.5 # potatoes,cut into 1” cubes
3 stalks celery, chopped
Chopped fresh parsley, for garnish


-Place lamb in large bowl. Sprinkle with salt and pepper
-Add flour and toss to coat
-Heat 2 tablespoons oil in heavy large pot over medium-high heat
-Add half of lamb and sauté until brown, about 5 minutes
-Using slotted spoon, transfer lamb to medium bowl. Repeat with remaining lamb
-Heat remaining 1 tablespoon oil in same pot
-Add leeks, lemon peel, garlic, and bay leaves
-Sauté until leeks begins to soften, about 5 minutes
-Return lamb and any accumulated juices to pot. Add broth and tomato paste
-Bring to boil, scraping up browned bits. Reduce heat to medium-low. Cover and simmer 50 minutes
-Add carrots + potatoes; cover and simmer until lamb and carrots are tender, about 20 minutes longer
-Simmer uncovered gravy thickens, about 5 minutes
-Discard bay leaves
-Season stew to taste with salt and pepper; ladle into bowls
- Sprinkle with parsley