Description
A hearty and flavorful lamb stew made with tender chunks of lamb, vegetables, and aromatic herbs, perfect for a comforting meal.
Ingredients
Units
Scale
- 2 lbs lamb shoulder, cut into 1.5-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 stalks celery, chopped
- 3 medium potatoes, peeled and cubed
- 2 tbsp tomato paste
- 4 cups beef or lamb broth
- 1 cup red wine (optional)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium-high heat. Brown the lamb cubes in batches, then set aside.
- In the same pot, sauté onions until translucent. Add garlic and cook for 1 minute more.
- Stir in tomato paste, then add carrots, celery, and potatoes. Cook for about 5 minutes.
- Return the lamb to the pot. Sprinkle with flour if using and stir to coat.
- Pour in the broth and red wine (if using). Add thyme, rosemary, bay leaves, salt, and pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the lamb is tender.
- Remove bay leaves, adjust seasoning if needed, and garnish with fresh parsley before serving.
Notes
- You can substitute red wine with more broth for a non-alcoholic version.
- Use a slow cooker or Instant Pot for convenience.
- Stew tastes even better the next day after flavors have melded.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 4g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg