- 2 pounds boned, fat-trimmed lamb shoulder, cut into 1-inch cubes
- 1 onion, chopped
- 1 carrot, peeled and chopped
- 1/4 cup chopped O Organics Tarragon
- 3/4 cup dry white wine
- 3 cups O Organics Chicken Broth
- 1 1/2 pounds red thin-skinned potatoes (1 to 1 1/2 inch wide), scrubbed
- 2 pounds asparagus, rinsed, tough ends trimmed, spears cut diagonally into 1-inch lengths
- Salt and pepper
- In a 6- to 8-quart pan, combine lamb, onion, carrot, 2 1/2 tablespoons of the tarragon, and 1 cup water. Cover and cook over high heat for 20 minutes.
- Uncover and cook until liquid evaporates and drippings are browned, about 15 minutes; stir often as mixture browns.
- Add wine and broth. Stir to scrape browned drippings free, then cover pan and simmer over low heat, 5 minutes. Add potatoes, cover, and simmer until lamb and potatoes are tender when pierced, about 25 minutes.
- When meat is tender, stir asparagus into stew. Simmer, uncovered, until asparagus is tender when pierced, about 5 minutes. Season to taste with salt and pepper and ladle into wide soup bowls. Sprinkle stew with remaining tarragon.