Lamb Stew With Lentils is a hearty meal for cold days, suitable for rustic cooking, with plentiful lentils and savory lamb meat.
- 1 lb lamb stew meat
- 3 Tbsp all purpose flour
- ½ tsp sea salt
- ½ tsp black pepper
- ½ tsp paprika
- 2-3 Tbsp olive oil
- 2 yellow onions, chopped
- 3 carrots, peeled and chopped
- 2 stalks celery, chopped
- 5 cloves garlic, smashed and chopped
- 1 sprig rosemary
- 1 cup dry red wine, we used Cardwell Hill Cellars Pinot Noir
- 1 14.5 oz can diced tomatoes
- 1 14.5 oz can beef broth
- 1 cup dry green or brown lentils
- In a small bowl, whisk together flour, salt, pepper, and paprika. Drain lamb and pat dry. Dredge in seasoned flour.
- Heat 1 Tbsp of olive oil in a 6 qt dutch oven over medium heat. Brown lamb in oil in batches, about 2 minutes each side. Add more oil as needed. Set lamb aside.
- Add onions to the pot, cook until fragrant and translucent. Add carrots, celery, and garlic. Cook and stir for about 5-7 minutes. Return lamb to the pot.
- Preheat the oven to 325°F.
- Add rosemary and red wine. Bring to a boil, reduce heat, and simmer for 15 minutes.
- Stir in tomatoes and beef broth. Cover, and cook in the preheated oven for 1 hour and 45 minutes.
- While stew is in the oven, cook lentils. Place in a medium pot and cover with 2 inches of unsalted water. Bring to a boil and reduce heat. Simmer for 30 minutes, or until almost done. Drain and set aside.
- Add cooked lentils to stew, cook in the oven an additional 15 minutes. Remove rosemary sprigs, and serve with crusty bread and a glass of Pinot Noir.