Yields: 4-6 servings
Prep Time: 10 mins
Total Time: 3 hours
Ingredients
– 1/4 cup beef bouillon concentrate
– 6 cups hot water
– 2 pounds boneless lamb shoulder, cut into 2-inch pieces
– 3 tablespoons vegetable oil
– 1 tablespoon salted butter
– 1 medium yellow onion, diced
– 1 medium leek, thinly sliced and thoroughly rinsed
– 1 medium russet potato, peeled and coarsely grated
– 6 medium red potatoes, cut into 1 1/2-inch chunks
– 3 medium carrots, peeled and cut into 1 1/2-inch chunks
– 2 medium parsnips, peeled and cut into 1 1/2-inch chunks
– 1/4 cup all-purpose flour
– 2 bay leaves
– Kosher salt, to taste
– Ground black pepper, to taste
– Finely chopped parsley, to serve
– Thinly sliced chives, to serve
Directions
1. Preheat the oven to 325°F. In a large bowl, whisk together the beef bouillon concentrate and hot water; set aside.
2. Pat the lamb dry with paper towels. In a large Dutch oven or other heavy-bottomed pot with a lid, heat the oil over medium-high heat. When the oil is hot, sear the lamb, working in batches as necessary to avoid crowding the pot, until deeply golden all over, about 6 to 8 minutes per batch. Transfer to a plate and repeat with the remaining lamb.
3. Reduce the heat to medium. Add the butter to the pot. When the butter is melted and bubbling, add the onion, leek, and grated potato. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pot, until the vegetables are soft and translucent, 5 to 7 minutes.
4. Add the red potatoes, carrots, and parsnips to the pot. Sprinkle the flour over the vegetables and stir to thoroughly combine. Cook, stirring constantly, for 1 minute, then add the bouillon broth from step 1 and bay leaves, stirring well so the flour doesn’t clump and scraping any additional fond off the bottom of the pot. Return the lamb to the pot, along with any accumulated juices. The broth should just cover everything—if necessary, add a little water. Bring to a boil, then immediately cover, remove from the heat, and transfer to the oven. Cook until the meat is very tender, about 2 hours—more if needed.
5. Increase the oven temperature to 400°F. Uncover the stew and give it a good stir, then continue cooking until the sauce has reduced and thickened slightly, 15 to 20 minutes more.
