Dairy-Free Hearty Stewed Lamb
Experience the comforting flavors of our *Dairy-Free Hearty Stewed Lamb*, a wholesome dish packed with rich, savory goodness. This slow-simmered lamb stew combines tender cubes of lamb shoulder with a medley of hearty vegetables like carrots, celery, and potatoes, all cooked to perfection in a robust base of red wine, tomato paste, and beef broth. With fragrant notes of garlic, thyme, and bay leaves, this recipe is not only dairy-free but also brimming with bold, homey flavors. Perfect for cozy family dinners or meal prepping, this gluten-free stew is easy to make and guaranteed to impress. Serve piping hot with a sprinkle of fresh parsley for a soul-warming meal that’s full of nourishment and flavor. Looking for the perfect comfort food? This lamb stew recipe has you covered!
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Recipe Information
Ingredients
- 2 pounds lamb shoulder
- 3 tablespoons olive oil
- 1 large onion
- 4 large garlic cloves
- 3 medium carrots
- 2 medium celery stalks
- 2 tablespoons tomato paste
- 1 15-ounce can canned diced tomatoes
- 1 cup red wine
- 2 cups beef broth
- 2 bay leaves
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 medium potatoes
- 2 tablespoons parsley
Instructions
Dice the lamb shoulder into 1-inch cubes. Pat dry with a paper towel to ensure a good sear.
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the lamb cubes in batches, searing until browned on all sides, about 5 minutes per batch. Remove the lamb and set aside.
Chop the onion, mince the garlic, and cut the carrots and celery into bite-sized pieces.
In the same pot, reduce the heat to medium and add the remaining tablespoon of olive oil. Add the onions and sauté until translucent, about 5 minutes.
Add the garlic and cook for another minute until fragrant.
Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly in color.
Add the diced tomatoes (with juice), red wine, and beef broth to the pot. Stir well to combine.
Return the seared lamb to the pot along with bay leaves, thyme, salt, and pepper. Bring the mixture to a simmer.
Cover the pot with a lid and let it simmer on low heat for 90 minutes.
Peel the potatoes and cut them into large chunks. Add them to the stew after the initial 90 minutes and continue to cook covered for another 45 minutes until the potatoes and lamb are tender.
Taste and adjust seasoning if needed. Remove the bay leaves before serving.
Garnish with chopped parsley and serve hot.
Nutrition Facts
Calories |
4140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.2 g | 321% | |
| Saturated Fat | 95.9 g | 480% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 916 mg | 305% | |
| Sodium | 5784 mg | 251% | |
| Total Carbohydrate | 205.3 g | 75% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 45.3 g | ||
| Protein | 224.9 g | 450% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 648 mg | 50% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 8724 mg | 186% | |
*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.
