Lamb Stew Ciuba

I grabbed this recipe off Epicurious.com.  Love that site!  I had to change up the recipe a little.  But, it turned out to be super easy.

2 lbs lamb stew meat
Sprinkle with salt, pepper and flour.  Toss to combine.

Heat oil in a Dutch oven and brown the meat in two batches over medium-high heat.  Put in a bowl and set aside.

Add some more oil to the pot.  Turn it down to medium and saute:

1 large chopped onion
2 large chopped ribs of celery
6 cloves chopped garlic
4 medium carrots cut about 1/3 inch thick

Add:

1 tablespoon brown sugar
1 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cayenne pepper
salt and pepper
(I also added a few shakes of red pepper flakes and a teaspoon of Aleppo chili pepper)

Saute for a minute and add:

The browned lamb
1 and 1/2 cups red wine
3 cups of beef broth

Crank up the heat to get it simmering.  Turn the heat to low and cook, stirring now and then, partially covered, for 2 1/2 hours until the sauce is thick and the lamb is tender.

After the cooking time was done I thought the stew was too watery.  So, I added some Yukon gold potatoes and cooked it another hour.

This is good stuff.  But, I bet it’ll be even better tomorrow…

 

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