Lamb and Pear Stew
User Reviews
4.8
15 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 15 mins
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Servings
8 servings
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Calories
365 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Lamb and Pear Stew
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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
- 4 pounds lamb shoulder if your butcher has some lamb bone chunks, you can throw those into the stew for more flavor, cut into chunks
- 3 tablespoons olive oil
- 1 yellow onion
- 1 clove garlic minced
- 4 pear peeled, cored and halved
- 4 potato medium, peeled and quartered
- 2/3 pound green beans trimmed
- 6 cups water
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 prig thyme
- 1 prig parsley
- 1 bay leaf
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
Show Details
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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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