La Madeleine Lamb Stew - French Restaurant Copycat
Tender lamb stew with vegetables in rich French style. This La Madeleine copycat recipe creates a hearty, flavorful meal perfect for dinner!
Servings 10
Calories 563kcal
Ingredients
- 3 pounds lamb meat (shoulder or lamb leg cut in medium cubes)
- 2 tablespoons extra virgin olive oil
- 3 teaspoons minced garlic
- 1 cup chopped onion
- 1 bouquet garni (parsley, thyme and bay leaf tied together)
- 4 cups chopped tomatoes
- salt and pepper to taste
- 1/2 pound carrots
- 2 pounds potatoes
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 pound green peas fresh and shelled
Instructions
- Cut the lamb meat into bite-sized pieces.
- Heat oil in a large pot over medium-high heat.
- Add the lamb pieces to very hot oil stirring once or twice.
- Let the meat brown for 3 to 4 minutes.
- Add garlic, onion, bouquet garni, tomatoes, salt, and pepper to the lamb base.
- Stir and cook for 5 minutes.
- Add 1 quart of water, bring to boil, then reduce heat to simmer for 45 minutes.
- Peel and cut carrots and potatoes into bite-sized pieces.
- Add carrots, stir, and cook for 5 minutes.
- Add potatoes, stir, and cook for 30 minutes.
- Melt butter in a small pan and add flour. Cook for 4 minutes, stirring constantly, to make a light roux.
- Add roux and peas to the stew. Stir to combine.
- Cook for a few minutes, until the stew has thickened.
- Remove the bouquet garni and serve.
Recipe Tips
- Instead of using water, you may want to swap it with a like , , chicken stock, or even if you have any on hand.
- I recommend serving the stew with some fresh crusty bread.
Nutrition
Calories: 563kcal | Carbohydrates: 28g | Protein: 28g | Fat: 37g | Saturated Fat: 15g | Cholesterol: 105mg | Sodium: 246mg | Potassium: 1088mg | Fiber: 7g | Sugar: 6g | Vitamin A: 4430IU | Vitamin C: 40.9mg | Calcium: 131mg | Iron: 8mg
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