Swedish Lamb Stew with Pears
The ultimate comfort food, Swedish Lamb Stew with Pears combines tender lamb with sweet pears and hearty potatoes in a rich broth. This easy weeknight dinner is perfect for sharing and will warm you inside and out. Make it tonight for a delightful family meal!
Equipment
- Mixing Bowl
- Frying Pan
- Oven
- Peeler
- Saucepan
Ingredients
- 4 pounds lamb shoulder meat cut into chunks (if your butcher has some lamb bone chunks, you can throw those into the stew for more flavor)
- 3 tablespoons olive oil
- 1 yellow onion
- 1 clove garlic minced
- 4 pears peeled, cored and halved
- 4 medium potatoes peeled and quartered
- 2/3 pound string beans trimmed
- 6 cups water
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 sprig thyme
- 1 sprig parsley
- 1 bay leaf
Instructions
- Preheat your oven to 325 degrees. This step is crucial as it sets the stage for even cooking.
- Season the lamb chunks generously with salt and pepper. Don't be shy; this will enhance the flavors significantly.
- In a large dutch oven, heat the olive oil over medium heat. Add the seasoned lamb pieces in batches, browning them until they form a deep, golden crust, about 5 to 7 minutes per side. This step is key, as it locks in the juices for a tender stew.
- Once browned, remove the lamb from the pot and set it aside. In the same pot, add the chopped yellow onion and minced garlic. Stir and scrape any brown bits from the bottom of the pot, which are packed with flavor.
- Cook the onions and garlic until they become translucent and fragrant, about 5 to 6 minutes. You want them to soften and develop a bit of color, which adds depth to the stew.
- Return the browned lamb to the pot. Next, make an herb bouquet by tying the thyme, parsley, and bay leaf together with kitchen twine. This makes it easy to add flavor without dealing with the herbs later.
- Add the herb bouquet, salt, pepper, and enough water to cover the contents. I used about 6 cups, but this can vary based on the size of your pot.
- Cover the pot and place it in the preheated oven. Let it cook for an hour. This slow cooking will transform the lamb into tender bites of goodness.
- After an hour, take the pot out and carefully add the pears, potatoes, and string beans. Stir gently to combine.
- Cover the pot again and return it to the oven. Let it cook for an additional hour, or longer if needed. You'll know it's ready when the lamb is fork-tender and the vegetables are cooked through.
- Once done, remove the dutch oven from the oven. Carefully take out the lamb and place it in the center of a serving dish. Surround it with the cooked vegetables and pears, creating a beautiful presentation.
- Remove the herb bouquet from the sauce. If you prefer a thicker sauce, you could rice one of the potatoes and add it back to the cooking liquid or mix corn starch with cold water to thicken. Simmer until it reaches your desired consistency.
- Serve the stew hot with the gravy poured over each serving. Enjoy!
Notes
- Tip 1: Choosing Quality Lamb: Look for fresh, grass-fed lamb for the best flavor. A good cut will have a nice marbling of fat, which helps keep the meat juicy during cooking.
- Tip 2: Herb Bouquet Tip: Tying the herbs together not only makes it easier to remove them later but also allows the flavors to infuse the stew without leaving bits of herbs in the serving.
- Tip 3: Cooking Time Adjustment: Depending on your oven and the size of your lamb chunks, cooking times may vary. Always check for tenderness before serving.
- Tip 4: Leftover Storage: Store any leftover stew in an airtight container in the refrigerator for up to three days. Reheat gently on the stove with a splash of water to revive the flavors.