Hearty Lamb Stew with Mushrooms and Carrots
Comfort food at its finest, this Hearty Lamb Stew with Mushrooms and Carrots is a soul-warming dish perfect for chilly evenings. Packed with tender, slow-simmered lamb shoulder, caramelized cremini mushrooms, sweet carrots, and creamy potatoes, this one-pot wonder boasts layers of rich, savory flavors enhanced by red wine, tomato paste, and fresh herbs. The long cooking time ensures depth of flavor and fork-tender meat, while the addition of vibrant green peas and a sprinkle of fresh parsley offers a pop of color and freshness. Perfectly balanced and deeply satisfying, this lamb stew is an ideal centerpiece for cozy family dinners—especially when paired with crusty bread or served over fluffy rice. Easy to make and irresistibly delicious, this classic dish will quickly become a household favorite.
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Recipe Information
Ingredients
- 2 pounds Lamb shoulder, diced into 1-inch cubes
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 3 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 Garlic cloves, minced
- 4 medium Carrots, cut into 1-inch pieces
- 8 ounces Cremini mushrooms, cleaned and halved
- 2 tablespoons Tomato paste
- 1 cup Red wine
- 4 cups Beef or lamb broth
- 2 Bay leaves
- 4 Fresh thyme sprigs
- 3 medium Potatoes, peeled and diced into 1-inch pieces
- 1 cup Frozen peas
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the lamb cubes with 1 teaspoon of salt and 1 teaspoon of black pepper. Sprinkle with flour, tossing to coat evenly.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb cubes in batches to avoid overcrowding, about 2-3 minutes per side. Transfer browned lamb to a plate and set aside.
Add the remaining 1 tablespoon of olive oil to the pot, then stir in the diced onion. Cook until softened, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the carrots and mushrooms, cooking for 5 minutes to lightly caramelize. Push the vegetables to one side of the pot and add the tomato paste. Stir and cook the tomato paste for 1-2 minutes to deepen its flavor.
Deglaze the pot with red wine, scraping up any browned bits from the bottom. Allow the wine to simmer and reduce by half, about 3 minutes.
Return the browned lamb and any collected juices to the pot. Pour in the broth, then add the bay leaves and thyme sprigs. Stir to combine.
Bring the stew to a simmer, then reduce the heat to low. Cover and simmer gently for 1 hour, stirring occasionally.
After 1 hour, add the diced potatoes to the pot. Cover and continue simmering for another 30 minutes, or until the potatoes are tender and the lamb is fork-tender.
Stir in the frozen peas and cook for an additional 5 minutes until heated through. Discard the bay leaves and thyme sprigs.
Taste and adjust seasoning with additional salt and pepper, if necessary. Garnish the stew with chopped parsley and serve warm with crusty bread or over rice, if desired.
Nutrition Facts
Calories |
4295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.3 g | 331% | |
| Saturated Fat | 99.7 g | 499% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 746 mg | 249% | |
| Sodium | 6998 mg | 304% | |
| Total Carbohydrate | 212.8 g | 77% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 41.5 g | ||
| Protein | 232.0 g | 464% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 516 mg | 40% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 8737 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.
