Romanian-Inspired Lamb and Pea Stew
I have been craving some sort of stew for weeks now, but I wasn’t feeling inspired to make a regular beef stew. I came across a recipe for a beef and pea stew with Romanian ties and decided to do more research on this dish. I found the original stew, mancare de mazare, which is vegetarian, and decided to create my own version of this humble stew.
I added lamb, which becomes super tender and flavorful after braising in the oven. If you do not have access to lamb, you could use chuck roast instead, but I highly recommend trying this recipe with lamb if you can. I also added chicken broth, wine, and garlic, which brings so much more flavor and depth to this stew. I am not claiming this recipe to be traditionally Romanian, but I hope I have done this dish justice!
If you try this out, let me know in the comments. Happy cooking!
Prep Time: 10 minutes | Cook Time: 1 hour
Serves: 4-6
Ingredients:
1/4 cup extra-virgin olive oil (separated into 2 tbsp + 2 tbsp)
1 lb lamb stew meat (can sub beef if you’d like)
1 small yellow onion, finely diced
3 celery stalks, thinly sliced
3 medium carrots, sliced into thin coins
kosher salt and white pepper to taste (or black pepper, just use less)
3 cloves of garlic, finely minced
2 gold potatoes, peeled and cut into small cubes
1 1/2 cups low-sodium chicken stock
1/2 cup dry white wine
1-15 oz. can of tomato sauce
2 dried bay leaves
2 tsp Hungarian paprika (regular works fine as well)
2 tsp dried thyme
1 lb frozen or fresh peas (do not use canned)
1/2 cup fresh dill, finely chopped
for serving: crusty bread and sour cream
Method:
Heat 2 tbsp of olive oil in a Dutch oven over medium-high heat. Once hot, add your lamb and brown on both sides, about 2 minutes on each side. Remove the lamb from the Dutch oven and place it in a bowl, along with any juices that accumulate in the pot.
Add the additional 2 tbsp of olive oil to the Dutch oven and turn down the heat to medium. Once hot, add your onion, celery, and carrots (mirepoix). Add a pinch of kosher salt and white pepper. Sauté for 7-10 minutes or until the veggies are softened.
Preheat your oven to 400°F.
Add the garlic to the mirepoix and sauté rapidly for 30 seconds to 1 minute or until it is fragrant. Add the lamb back to the pot, along with any juices that accumulate in the bowl and the potatoes. Stir to combine. Add the stock, wine, tomato sauce, and seasonings, along with another pinch of kosher salt and white pepper, and stir to combine. Bring to a simmer.
Once the stew is simmering, place a lid over the Dutch oven, transfer it to the preheated oven, and braise for 30 minutes.
After 30 minutes, remove the stew from the oven and add your frozen peas. Give it a good stir, and place the stew back in the oven for an additional 15-25 minutes or until the lamb and potatoes are tender and the peas are warmed through yet still crisp-tender.
Once your stew is done, remove it from the oven. Remove the bay leaves, and stir in the freshly chopped dill. Taste and adjust the seasonings as needed. This is best served with crusty bread and, optionally, a dollop of sour cream. Enjoy!
