Hearty Lamb and Vegetable Stew
Immerse yourself in the comforting flavors of this Hearty Lamb and Vegetable Stew, a one-pot wonder perfect for cozy evenings. Tender chunks of seasoned lamb shoulder are seared to perfection and simmered low and slow in a rich, savory broth infused with aromatic rosemary, thyme, and a hint of garlic. Hearty vegetables like carrots, celery, potatoes, and peas add depth and texture, making this stew as nourishing as it is satisfying. Finished with a sprinkle of fresh parsley, this rustic dish is ideal served with crusty bread or creamy mashed potatoes for a true comfort food experience. With its blend of wholesome ingredients and easy-to-follow steps, this recipe is a go-to choice for anyone craving a winter warmer packed with bold flavor.
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Recipe Information
Ingredients
- 1.5 pounds boneless lamb shoulder, cut into 1-inch cubes
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 carrots, peeled and sliced into 1/2-inch rounds
- 2 celery stalks, sliced
- 3 medium potatoes, peeled and diced into 1-inch cubes
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 4 cups beef or lamb stock
- 1 bay leaf
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the cubed lamb with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the lamb in batches until browned on all sides, about 5-6 minutes per batch. Remove the lamb and set it aside.
In the same pot, reduce the heat to medium and add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes, or until softened.
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until the tomato paste darkens slightly.
Return the seared lamb to the pot and pour in the stock. Add the potatoes, bay leaf, rosemary, and thyme. Stir to combine and bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the flavors are well combined.
When the lamb is tender, stir in the frozen peas and cook for an additional 5 minutes to heat through.
Taste and adjust seasoning with remaining 1/2 teaspoon of salt, or to preference.
Remove the bay leaf before serving. Ladle the stew into bowls, garnish with fresh parsley, and serve warm with crusty bread or over mashed potatoes.
Nutrition Facts
Calories |
2928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.3 g | 220% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 526 mg | 175% | |
| Sodium | 5813 mg | 253% | |
| Total Carbohydrate | 203.0 g | 74% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 42.6 g | ||
| Protein | 163.7 g | 327% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 448 mg | 34% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 7143 mg | 152% | |
*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.
