This is a stew for cold, rainy days: chunks of lamb marinated with garlic, bay and thyme, browned deep, then simmered in red wine and broth until fork-tender, with carrots and potatoes drinking up the sauce.
The keys to a good result are traditional ones: marinate overnight, brown in batches without crowding, and never rush the simmer.
Serve it with crusty bread and the same red wine you cooked with. Leftovers, as with all great stews, are somehow even better.
Portuguese Lamb Stew Recipe
What you need
Ingredients
- 2 pounds lamb, cut into pieces
- 2 onions, chopped
- 4 garlic cloves, chopped
- 2 bay leaves
- 1 sprig thyme
- 2 tablespoons olive oil
- 2 tablespoons flour
- 2 cups red wine
- 2 cups beef broth
- 4 carrots, sliced
- 1 pound potatoes, peeled and diced
- Chopped parsley, for serving
- Salt and pepper, to taste
Cook along
Instructions
- Marinate the lamb: toss it with salt, pepper, garlic, bay and thyme. Cover and refrigerate for a few hours, ideally overnight.
- Brown the lamb in the olive oil over high heat, in batches so the pieces sear rather than steam. Set aside.
- In the same pot, cook the onion until soft. Sprinkle in the flour, cook a minute, then add the wine and broth, scraping up the browned bits.
- Return the lamb and its juices (and marinade) to the pot. Cover and simmer gently for about 1½ hours, until fork-tender.
- Add the carrots and potatoes and cook 30 minutes more, until soft. Thin with broth or reduce uncovered, as needed.
- Discard the bay and thyme, shower with parsley, and serve.
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