So considering the fact that I made you all wait forever for a blog post I had to make it something AWESOME. I made this because when I go to Curacao I always have my dad make me a boeuf bourguignon. So rather than making a boeuf bourguignon I made something similar but with lamb instead of beef. It was delish and I can’t wait to share this with you all J
Along with the stew I chose to make polenta patties that are super yummy as well and actually a great addition to the stew. So finally here the recipe (for approx. 6 people, unless like me you make it for two and you enjoy just a day or two longer ;)) :
– Lam stew meat 3 lbs.
– Bacon cut into pieces approx.. 6 ounces
– Olive oil
– 1 Sliced carrot
– 1 Sliced onion
– 1 Tsp salt.
– ¼ tsp pepper
– 2 tb flour
– 3 Cups red wine
– 2 to 3 cups brown beef stock
– 1 tb tomato paste
– 2 Cloves mashed garlic
– ½ tsp Thyme
– A crumbled bay leaf
– Scallots 6
– Fresh mushrooms
– Parsley sprigs
What to do, what to do…
1. Simmer the bacon for 10 minutes in 1 ½ quarts water. Drain and dry. In the meantime preheat your oven to 232 degrees C.
2. Sauté the bacon in some olive oil over moderate heat for 2 to 3 minutes to brown lightly. Then remove to a side dish with a slotted spoon. Set casserole aside and reheat until the fat till its almost smoking before you sauté the lamb.
3. Dry the lamb in paper towels (it wont get brown otherwise). Sauté the lamb in the hot oil and bacon fat until nicely brown. Add it to the bacon.
4. In the same fat, brown the sliced carrot and onions. Pour out the fat after!
5. Return the lamb and bacon to the casserole and toss with salt and pepper. Then sprinkle on the flour and toss again. Put the casserole in the oven for 4 minutes. Toss the meat and return to the oven for another 4 minutes. Remove the casserole and turn oven to 162 degrees C.
6. Now Sit in the wine, and enough stock so that the meat is barely covered. Add the tomato paste, garlic and herbs. Bring to simmer on top of the stove. Then cover the casserole and set in the oven. Leave this in the oven for 2 ½ to 3 hours.
7. While the lamb is cooking, prepare the shallots and mushrooms. Set these aside until needed.
8. When the meat is tender add the shallots and mushrooms to the meat and stir it properly.
9. Skim fat off of the top of the sauce. One of the most important things to do is to TASTE!!!!
I made this with a friend and we had a blast both making and eating it. Hope you enjoy it as much as we did!