Delicious Lamb Stew
Cozy up with a bowl of this hearty and flavorful Lamb Stew, a comfort-food classic that’s perfect for any season. Made with tender chunks of seared boneless lamb shoulder, hearty vegetables like carrots, celery, and russet potatoes, and infused with the deep richness of red wine, fresh rosemary, and thyme, this stew is slow-simmered to perfection. The combination of savory tomato paste and beef or lamb stock creates a velvety, aromatic broth that pairs beautifully with crusty bread for dipping. Ready in just over two hours, this one-pot meal is easy to prepare yet impressive enough to serve for a special dinner. With its warming flavors and melt-in-your-mouth texture, this lamb stew is sure to become a family favorite. Perfect for those seeking cozy recipes, hearty meals, or traditional lamb dishes!
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Recipe Information
Ingredients
- 1.5 pounds boneless lamb shoulder
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 medium carrots
- 2 celery stalks
- 2 large russet potatoes
- 4 garlic cloves
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 cups beef or lamb stock
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley
Instructions
Trim the lamb shoulder of excess fat and cut it into 1.5-inch cubes. Pat the pieces dry with a paper towel and season with salt and pepper.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Sear the lamb pieces in batches, ensuring they’re browned on all sides, then transfer them to a plate.
Reduce the heat to medium and add the diced onion to the pot. Sauté for 5 minutes until softened and translucent.
Add the carrots (cut into chunks), celery (sliced), and minced garlic to the pot. Cook for an additional 3 minutes until fragrant.
Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
Sprinkle the flour over the vegetables and stir well, cooking for 1 minute to eliminate the raw flour taste.
Deglaze the pot by pouring in the red wine, scraping any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 2-3 minutes until slightly reduced.
Return the seared lamb to the pot, along with the beef or lamb stock, bay leaf, thyme, and rosemary. Bring the mixture to a gentle simmer.
Cover the pot with a lid, reduce the heat to low, and let it simmer for 1.5 hours, stirring occasionally.
Add the potatoes (peeled and diced into large chunks). Continue to simmer for an additional 30 minutes or until the potatoes are tender and the lamb is melt-in-your-mouth soft.
Remove the bay leaf, thyme, and rosemary sprig. Adjust seasoning with additional salt and pepper if needed.
Garnish with chopped fresh parsley before serving. Enjoy your delicious lamb stew with crusty bread!
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 675 mg | 29% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 4.9 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1126 mg | 24% | |
*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.
