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Black Rabbit Lamb Stew

Berkshire Kitchen

Black Rabbit Lamb Stew

The Christmas season is hard upon us, a time of “comfort and cheer.” What could be more convivial than a buffet supper with friends and family, with a hearty stew as the centerpiece. At the Black Rabbit, the popular gathering place in Lakeville, patrons often tuck into this rich, savory stew, which owner Kendra Chapman has graciously shared with our readers. The recipe serves eight to ten.

Lamb Stew

5 lbs. of lamb, cubed
2 cups flour
¼ cup olive oil
2 large white onions, finely sliced
4 cups cubed butternut squash
6-8 garlic cloves, diced
4 sprigs rosemary
1.5 cups diced sundried tomatoes
2 cups good red wine
1.5 cups Madeira wine.
10-12 cups beef broth
2 bay leaves
Salt and pepper to taste

> Heat the oil in a large pan.

> Coat the meat with flour and brown in hot oil.

> Remove meat from pan, add onions and cook about 8 minutes, add garlic and cook 4 minutes.

> Add both wines and deglaze bottom of pan.

> Return meat and add beef broth, rosemary and bay leaves. Simmer on low 2.5 to 3 hours, until meat is tender.

> Add sundried tomatoes and butternut squash and cook for another 30 minutes or until squash is tender.



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