Hearty Lamb Stew
Warm up your table with this rich and **Hearty Lamb Stew**, a comforting one-pot wonder perfect for chilly evenings. Tender chunks of boneless lamb shoulder are seared to perfection, then slow-simmered with hearty vegetables like carrots, celery, and potatoes in a luscious broth infused with red wine, tomato paste, and fresh herbs like rosemary and thyme. The slow-cooking process not only brings out incredible depth of flavor but ensures the lamb becomes melt-in-your-mouth tender. Finished with a pop of vibrant green peas, this crowd-pleasing stew is a complete, savory meal that delivers cozy satisfaction in every bite. Ideal for meal prep or serving a crowd, this rustic dish pairs beautifully with crusty bread or a glass of bold red wine. Whether you’re looking for comfort food or a gourmet dinner idea, this lamb stew is a soul-warming delight you’ll return to time and again.
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Recipe Information
Ingredients
- 2 pounds boneless lamb shoulder
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 medium yellow onion
- 4 garlic cloves
- 3 medium carrots
- 3 celery stalks
- 3 medium potatoes
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 cups beef broth
- 1 bay leaf
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 cup frozen peas
Instructions
Cut the lamb shoulder into 1-inch cubes and pat dry with paper towels.
Season the lamb pieces with 1 teaspoon of salt and 1 teaspoon of black pepper.
In a large pot, heat 2 tablespoons of olive oil over medium-high heat.
Add the lamb pieces to the pot in batches, avoiding overcrowding, and brown them on all sides. Remove the lamb and set aside.
Chop the onions, mince the garlic, slice the carrots, and chop the celery.
In the same pot, add the remaining 1 tablespoon of olive oil, then add the onions, carrots, and celery. Sauté until the onions are translucent, about 5 minutes.
Add the minced garlic and tomato paste to the pot, cooking for another 2 minutes.
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.
Return the browned lamb to the pot. Pour in the beef broth.
Add the bay leaf, rosemary, and thyme. Bring the mixture to a simmer.
Peel and dice the potatoes into 1-inch pieces.
Add the potatoes to the pot, cover, and simmer over low heat for 1.5 to 2 hours, or until the lamb is tender and the stew has thickened.
When ready to serve, add the frozen peas and let them cook in the stew for 5 minutes.
Adjust seasoning with additional salt and pepper to taste before serving.
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1396 mg | 61% | |
| Total Carbohydrate | 28.9 g | 10% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 6.2 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1171 mg | 25% | |
*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.
