Belgian Lamb Stew with Prunes and Herbs

Name: Belgian Lamb Stew with Prunes and Herbs
Prep time: PT25 minutes
Cook time: PT2 hours 30 minutes
Total time: PT2 hours 55 minutes
Yield: 6
Cuisine: Belgium
Ingredients: 1.2 kg Lamb shoulder (cut into 2-inch cubes); 2 tbsp Olive oil; 2 large Onions (chopped); 2 medium Carrots (peeled and sliced); 2 medium Celery stalks (sliced); 4 minced Garlic cloves; 2 tbsp All-purpose flour; 750 ml Lamb or beef broth; 200 ml Red wine; 150 g Prunes (pitted); 3 undefined Fresh thyme sprigs; 1 undefined Fresh rosemary sprig; 1 undefined Bay leaf; to taste undefined Salt; to taste undefined Black pepper (freshly ground); for garnish undefined Fresh parsley (chopped)

A hearty and aromatic stew featuring tender lamb, sweet prunes, and a blend of herbs, simmered in a rich broth, showcasing a less common but deeply flavorful Belgian regional dish.

準備時間25 minutes

調理時間2 hours 30 minutes

合計時間2 hours 55 minutes

分量6

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
Pat the lamb cubes dry and season generously with salt and pepper.
💡 プロのコツ: Drying the lamb ensures a better sear.
2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches until well-seared on all sides. Remove lamb and set aside.
⏱️ 10-12 minutes per batch
3
Add onions, carrots, and celery to the pot. Sauté until softened and lightly browned.
⏱️ 8-10 minutes
4
Add minced garlic and cook for 1 minute until fragrant.
⏱️ 1 minute
5
Sprinkle the flour over the vegetables and stir well. Cook for 1-2 minutes to form a roux.
⏱️ 2 minutes
6
Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Let it simmer for 2 minutes.
⏱️ 2 minutes
7
Add the lamb broth, prunes, thyme sprigs, rosemary sprig, and bay leaf. Bring to a simmer.
💡 プロのコツ: Ensure the liquid covers most of the lamb.
8
Return the seared lamb to the pot. Cover, reduce heat to low, and simmer gently until the lamb is very tender.
⏱️ 2 to 2.5 hours
9
Remove the herb sprigs and bay leaf. Season the stew with salt and pepper to taste.
💡 プロのコツ: Taste and adjust seasoning before serving.
10
Serve hot, garnished with fresh chopped parsley.
💡 プロのコツ: This stew pairs well with mashed potatoes, crusty bread, or even Belgian endive salad.

調理履歴を記録する

💡 プロのコツ

✓Slow cooking is essential for tender lamb.
✓Don't overcrowd the pot when searing the lamb; do it in batches.
✓The prunes add a natural sweetness and depth to the stew.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add a tablespoon of Dijon mustard to the sauce for a slight tang.
A splash of Belgian dark beer can be used instead of red wine for a different flavor profile.