Dairy-Free Hearty Lamb Stew
Warm up with a bowl of comforting Dairy-Free Hearty Lamb Stew, a soul-satisfying dish that's perfect for cooler days or a special family meal. Featuring tender chunks of lamb shoulder, vibrant vegetables like carrots, celery, and potatoes, and aromatic herbs such as rosemary and thyme, this stew delivers robust flavors while remaining entirely dairy-free. Slow-simmered in savory beef broth and infused with the richness of tomato paste and diced tomatoes, every spoonful is bursting with depth and hearty goodness. Finished with sweet peas and a sprinkle of fresh parsley, this lamb stew is as nutritious as it is delicious, making it ideal for those seeking wholesome, dairy-free comfort food. Ready in just a few hours with minimal prep, it’s a meal that brings warmth to your table and smiles to your guests. Perfect for cozy nights, meal prepping, or entertaining a crowd!
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Recipe Information
Ingredients
- 2 pounds lamb shoulder, cubed
- 3 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 4 garlic cloves, minced
- 3 medium potatoes, peeled and cubed
- 2 tablespoons tomato paste
- 1 can (14.5 ounces) canned diced tomatoes
- 4 cups beef broth
- 2 bay leaves
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the lamb pieces and brown them on all sides, working in batches if necessary. This should take about 5 minutes per batch. Once browned, remove the lamb from the pot and set aside.
Add the remaining tablespoon of olive oil to the pot. Add the chopped onion, carrots, and celery. Cook until the vegetables begin to soften, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the tomato paste to the pot and stir to combine, cooking for another 2 minutes.
Return the browned lamb to the pot. Add the diced tomatoes, beef broth, bay leaves, thyme, rosemary, salt, and black pepper. Stir well to combine all ingredients.
Bring the stew to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 90 minutes, stirring occasionally.
After 90 minutes, add the cubed potatoes to the pot. Cover and cook for another 20 minutes or until the potatoes are tender.
Add the frozen peas to the stew and cook for another 5 minutes until they are heated through.
Remove the bay leaves before serving. Adjust seasoning with more salt and pepper to taste if needed.
Garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
4112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.2 g | 348% | |
| Saturated Fat | 103.7 g | 518% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 888 mg | 296% | |
| Sodium | 7467 mg | 325% | |
| Total Carbohydrate | 198.5 g | 72% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 48.1 g | ||
| Protein | 218.7 g | 437% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 671 mg | 52% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 8602 mg | 183% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
