Lamb and Pear Stew

Name: Lamb and Pear Stew
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 8 servings
Ingredients: 4 pounds lamb shoulder meat cut into chunks; 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 prig thyme; 1 prig parsley; 1 bay leaf

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Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings
8 servings
Calories
365 kcal
Course
Main Course
Cuisine
Middle Eastern

Lamb and Pear Stew

Iris Warren

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Recipe for Swedish Lamb Stew with Pears Potatoes & Green Beans from "The Swedish Princesses Cook Book," aka "Prinsessornas Kokbok" published 1936

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Ingredients

Servings

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 prig thyme
1 prig parsley
1 bay leaf

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Instructions

Preheat oven to 325 degrees. Season the meat with salt and pepper.
In a dutch oven, brown the lamb pieces in olive oil till they form a dark crust. Remove and set aside.
In the same pan, brown the onions and garlic. Be sure to scrape up any brown bits from the bottom of the pan.
Once the onions and garlic and tender and have some color, return the lamb to the pan.
Make an herb bouquet by tying the thyme, parsley and bay leaf together with cooking twine.
Add 2 tsp salt, 1/2 tsp pepper, herb bouquet and enough water to cover. I used 6 cups of water, but this may vary slightly based on the size of your pan.
Cover and cook in the preheated oven for 1 hour. Remove from oven and add the pears, potatoes and string beans to the pan.
Cover and cook for an additional hour, or longer if needed, till lamb is very tender and pears, potatoes and beans are cooked through and tender.Remove the meat and lay in a mound in the center of a serving dish. Surround with the vegetables and pears.
Remove the herb bundle from the sauce. The book suggests thickening the sauce into gravy by ricing one of the potatoes and adding it to the cooking liquid. I tried this, but it was still a bit on the thin side, so instead I added 1 tbsp of corn starch mixed with a little cold water (corn starch wasn't commonly used as a thickener till after this cookbook was published, so this was a slight modernization). I simmered it in the remaining sauce till it thickened into a nice gravy. You can add more cornstarch mixed with water to thicken it further, if desired. Season with salt and pepper to taste (I used lots of pepper!).
Serve the stew with hot gravy to pour over each serving. Serve.

Notes

You will also need: Dutch oven, immersion blender (optional), kitchen twine

Nutrition Information

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Calories 365kcal (18%) Carbohydrates 30g (10%) Protein 32g (64%) Fat 13g (20%) Saturated Fat 3g (15%) Cholesterol 91mg (30%) Sodium 703mg (29%) Potassium 1052mg (30%) Fiber 6g (24%) Sugar 10g (20%) Vitamin A 295IU (6%) Vitamin C 22.1mg (25%) Calcium 80mg (8%) Iron 6.6mg (37%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 365 kcal

% Daily Value*

Calories	365kcal	18%
Carbohydrates	30g	10%
Protein	32g	64%
Fat	13g	20%
Saturated Fat	3g	15%
Cholesterol	91mg	30%
Sodium	703mg	29%
Potassium	1052mg	22%
Fiber	6g	24%
Sugar	10g	20%
Vitamin A	295IU	6%
Vitamin C	22.1mg	25%
Calcium	80mg	8%
Iron	6.6mg	37%