Ingredients
- 2 tablespoons olive oil
- 2 12 lbs cubed lamb
- excess fat removed
- 14 cup diced white onion
- 2 garlic cloves
- peeled and minced
- 14 cup diced celery
- 14 cup diced carrot
- 1 (8 ounce) can stewed tomatoes
- drained
- 1 bay leaf
- 12 cup white wine
- 12 cup roux
- salt and pepper
- 1 12 tablespoons butter or 1 12 tablespoons margarine
- 1 12 tablespoons all-purpose flour
- 2 cups beef stock
Instructions
- Heat large Dutch oven and add oil.
- When very hot add lamb, onion, garlic, celery, carrots.
- Mix together well and saute for about 10 minutes, until lamb is browned.
- Add the tomatoes, bay leaf, white wine, and 1/2 cup traditional roux.
- Season with salt and pepper.
- Simmer until lamb is tender 1.5 to 2 hours.
- Serve in bowl with crusty bread.
- Make Traditional Roux: Melt butter in small saucepan.
- Blend in flour with a whisk and stir over low heat until flour is browned.
- Add the beef stock, bring to a boil and whisk 3 to 4 minutes.
- Reduce the heat and simmer another 30 minutes, continuing to stir.
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