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4.50 from 4 votes

Cast Iron Skillet Lamb Stew

This Cast Iron Skillet Lamb Stew is at once as flavorful as it is elegant. Combining tender lamb, stew vegetables. and a host of seasonings, brings traditional stew to the point of showing off. You'll want to bring out the elegant dishes to plate this one up.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American
Keyword: Lamb, Stew
Servings: 4 servings
Calories: 466kcal

Ingredients

Main Ingredients

  • 2 lb Lamb Cut into 1 inch cubes. Fillet, shoulder, or leg
  • 1 strip bacon
  • 1 tablespoon Essence Recipe follows
  • 2 tablespoons olive oil Extra Virgin
  • 1/2 cup yellow onions slivered
  • 4 large red potatoes diced large
  • 1/2 cup baby carrots whole
  • 1 tablespoon minced garlic
  • 14.5 ounces stewed tomatoes 1 can, sliced
  • 1 tablespoon Herbs de Provence Recipe below
  • 1/2 teaspoon Salt
  • 1/4 teaspoon ground black pepper
  • 1 cup dry red wine
  • 3 cups Beef Stock Beef or lamb
  • 8 ounces fresh sliced mushrooms

Herbs de Provence

  • 1/4 Cup dried thyme
  • 1/4 cup dried majoram
  • 1/4 cup dried savory
  • 2 tablespoons dried oregano
  • 1 tablespoon dried rosemary
  • 1 teaspoon dried lavender

Emiril's Essence

  • 2.5 tablespoons paprika
  • 2 tablespoons garlic powder
  • 1 tablespoon ground black pepper
  • 1 tablespoon onion powder
  • 1 tabelspoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Instructions

Stew

  • Season the lamb with Emiril's essence in a glass bowl. Mix by hand until meat is thoroughly seasoned.
  • Heat a 15 " cast iron skillet (or large dutch oven) with the until hot. Add bacon and cook till crispy. Drain bacon and eat for a snack. Add oil to the bacon drippings. Add meat and brown stirring the meat as needed. Remove to bowl with slotted spoon and set aside.
  • To the remaining oil in the pan, add onions, potatoes, and carrots. cook for a few minutes. Add garlic and cook for another minute.
  • Add the tomatoes, herbs, salt, pepper, and red wine, and bring to a slow boil. Cook until the mixture reduces by half stirring to deglaze the pan. Add stock to the pan and return to a boil. Reduce heat to medium low, and add the lamb and mushrooms. Cover and simmer till the lamb is tender.
  • Adjust seasoning as necessary and ladle into serving bowls.

Herbs de Provence

  • Place all ingredients in an airtight plastic container and mix well.

Emiril's Essence

  • Place all ingredients in an airtight plastic container and mix well.

Notes

[nutrition-label]

Nutrition

Calories: 466kcal | Carbohydrates: 10g | Protein: 51g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 148mg | Sodium: 798mg | Potassium: 717mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2300IU | Vitamin C: 4.1mg | Calcium: 60mg | Iron: 4.9mg