BEST LAMB FOR STEW RECIPES

Steps:

• In a large dutch oven or pot over medium-high heat, heat oil. Add lamb and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer to a plate. 
• In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic, tomato paste, cumin, and paprika and cook until garlic is fragrant and tomato paste has darkened, 2 minutes. 
• Add lamb back to dutch oven then add stock, wine, Worcestershire sauce, rosemary, and bay leaves. 
• Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until lamb is tender, 30 minutes.
• Add potatoes and simmer, covered, until potatoes are tender and stew has thickened, 30 minutes. 
• Remove bay leaves and rosemary and garnish with parsley before serving.

Steps:

• In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.