Ina simplifies a comforting and hearty meal of lamb, vegetables and herbs that can quickly be made ahead of time!
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Lamb Stew with Spring Vegetables
DISH THANKS TO INA GARTEN
Level: Easy
Overall: 2 hr
Active: 30 minutes
Yield: 6 to 8 servings

Active ingredients

2 tablespoons canola oil
1/4 pound applewood smoked bacon, 3/4-inch-diced
3 pounds boneless lamb shoulder, 11/2-inch-diced
Kosher salt and newly ground black pepper
1/4 cup plus 2 tablespoons versatile flour
2 tablespoons minced garlic (6 cloves).
2 cups canned beef stock, such as College Inn.
1 cup full-bodied red wine, such as Cotes du Rhone, plus additional for serving.
1 cup diced canned tomatoes, preferably San Marzano.
2 teaspoons minced fresh thyme leaves.
2 teaspoons minced fresh rosemary leaves.
1 pound carrots, peeled and cut 2 inches thick diagonally.
12 ounces little Yukon Gold potatoes, 11/2-inch-diced.
8 to 10 ounces fresh cipolline or pearl onions, peeled (see note).
6 small turnips, entire or halved, depending on size (1 pound).
2 tablespoons unsalted butter, at room temperature level.
1 (10-ounce) bundle frozen green peas, such as Birds Eye Garden Peas.
1/2 cup chopped fresh parsley leaves.

Instructions.

Pre-heat the oven to 350 degrees F.

Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, up until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning sometimes, until browned. Include the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Include the garlic to the pot and cook for one minute.

Put the lamb and bacon, together with any juices that gather, back into the pot. Add the beef stock, red wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt and 1 teaspoon pepper and give a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover and place in the oven for thirty minutes. Include the carrots, potatoes, onions and turnips, cover and return to the oven for 1 hour, up until all the veggies hurt.

Mash the 2 tablespoons of flour with the butter in a little bowl. Stir the mix into the stew and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste and serve hot in large shallow bowls.

Cook's Note.

To peel the onions, drop them in a pot of boiling water for 30 seconds, then trim and peel them, leaving the root undamaged.

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Ina Garten's Lamb Stew with Spring Vegetables|Barefoot Contessa|Food Network.