Recipe found on


2 Tablespoons extra-virgin olive oil, plus more for the roux
1 lb lamb stew meat
1 onion, quartered
4 garlic cloves, smashed with the side of your knife
3 Tablespoons all-purpose flour (gluten free if necessary)
1/2 cup dry white wine
2 cups chicken stock
1 large purple top turnip, cut into 2 inch chunks
2 big carrots, cut into 2 inch pieces
4 small new potatoes, cut into 2 inch chunks
2 tablespoons heavy cream or whole milk
Salt & pepper
Parsley, chopped for garnish


In a Dutch oven or cast iron pan with a lid, heat the 2 tablespoons of oil until shimmering. Season the lamb with salt and pepper. Brown the meat in 2 batches over medium-high heat, being careful not to crowd the pan. Transfer the lamb to a plate, then add the onions and cook over medium heat, stirring, until golden, about 5 minutes. Add the garlic and cook, stirring, until 2 more minutes, transfer the garlic and onions to the plate with the lamb.

Turn off the heat and add enough oil to make 3 tablespoons of fat (the stew meat I used did not have a lot of fat, so I added 3 tablespoons of oil). Bring the heat to medium and add the flour to the oil. Stir until the flour and oil make a golden paste. Add the wine and bring to a simmer, scraping the bottom of the casserole. Combine 2 cups of chicken stock with 2 cups of water and whisk a cup at a time into the roux. Whisk until the sauce is smooth and shiny, then add the lamb and onion mixture and bring to a simmer. Cover and cook over moderately low heat, stirring occasionally, until the lamb is tender, about 1 1/2 hours.

Add the turnips, carrots and potatoes to the casserole and cook until tender, about 30 minutes. Stir in the heavy cream; season with salt and pepper. Garnish stew with parsley.