Prep 30 mins
Cook 45 mins
Recipe by Layne Thomas, Executive Chef, the Three Chimneys Inn, Durham, New Hampshire.
- 4 lbs lamb, cut in small cubes
- 1 cup celery, large diced
- 1 cup carrot, large diced
- 1 cup parsnip, large diced
- 1 cup onion, large diced
- 1⁄2 cup turnip, large diced
- 1⁄2 cup potato, large diced
- 1 cup tomato juice
- 2 cloves garlic, crushed
- 1⁄2 cup brown sugar
- chopped fresh rosemary leaf
- chopped fresh thyme leave
- salt and pepper
- 2 fluid ounces extra virgin olive oil
- 2 ounces bisto gravy mix (cornstarch may be substituted)
- 2 fluid ounces water
- Place the olive oil into a large hot skillet; add the cubed lamb and lightly brown.
- When lamb is about halfway cooked, add the brown sugar and tomato juice.
- Turn heat to medium and add the vegetables and garlic.
- Turn the heat to low and allow to simmer for about 15 minutes or until vegetables have softened.
- At this point stir in the fresh herbs and dry spices.
- Emulsify the Bisto in about two ounces of water and stir it into the stew evenly.
This recipe was horrible! I am positive the measurement for the brown sugar is incorrect. I thought it called for the sugar to cut the acid of the tomato juice. I should have started with a pinch. No amount of bouillon, salt, or vinegar could cut the syrupy sweetness of the stew. Thank goodness DH was understanding as dinner was ruined! I would give this recipe another try without any sugar!