Prep 45 mins
Cook 1 hr
I found this in a magazine about 40 years ago and have been making it ever since. It makes a ton, but freezes well and is perfect for just the two of us or for a dinner party. I make it with lamb or with venison if I have some.It is just great to have in the freezer.
- 2 tablespoons olive oil
- 2 tablespoons butter
- 7 lbs lamb, cut into 1 1/2-inch cubes
- 2 cups onions, chopped
- 2 -4 garlic cloves, minced
- 1⁄4 cup flour
- 1 teaspoon salt
- 2 cups dry white wine
- 16 ounces tomato sauce
- 2 (14 ounce) cans chicken broth
- 1⁄4 cup fresh parsley, chopped, save stems
- 1 bay leaf
- 1⁄2 teaspoon dried thyme
- 2 cups frozen peas, cooked
- 2 (15 ounce) jars carrots
- 2 (15 ounce) jars onions
- Heat oil and butter.
- Brown meat in batches and transfer to a large dutch oven.
- Add onion to pan and cook 2-3 minutes.
- Add garlic and cook for 1 minute.
- Sprinkle with flour, salt and pepper, mixing well.
- Add wine and bring to boiling.
- Stir until all brown bits are dissolved.
- Add tomato sauce, chicken broth, parsley stems, bay leaf and thyme.
- Bring to a boil and pour over meat.
- Cover and simmer for 1 hour 15 minutes or until tender.
- Discard parsley stems and bay leaf.
- Add vegetables, heat through and sprinkle with parsley to serve.
- TO FREEZE: Follow recipe but do not add peas, carrots, canned onions or chopped parsley.
- Freeze in a large foiled lined pan (or two smaller ones).
- TO SERVE: Unwrap and place into baking dish to thaw.
- Bake at 350 degrees about 1 hour and 15 minutes.
- Add vegetables and bake for another 20 minutes or until heated through.
- Sprinkle with parsley and serve.