High Protein Hearty Lamb Stew
Indulge in the comforting warmth of this High Protein Hearty Lamb Stew, a rustic dish bursting with robust flavors and nourishing ingredients. Perfectly seared lamb shoulder, slow-simmered in a rich blend of beef broth, red wine, and aromatic vegetables, creates a stew that is both protein-packed and satisfying. Featuring tender red potatoes and sweet peas, this one-pot meal is ideal for cozy family dinners or hearty gatherings. With a medley of garlic, onion, thyme, and a hint of tomato for depth, every bite offers a balanced fusion of savory and hearty goodness. Ready in just 3 hours, this high-protein lamb stew is your go-to recipe for a filling and flavorful meal that serves up six generous portions.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Lamb shoulder
- 2 tablespoons Olive oil
- 1 large Onion
- 4 Garlic cloves
- 3 medium Carrots
- 3 Celery stalks
- 2 tablespoons Tomato paste
- 14.5 ounces Diced tomatoes
- 4 cups Beef broth
- 1 cup Red wine
- 2 Bay leaves
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 pound Red potatoes
- 1 cup Frozen peas
Instructions
Cut the lamb shoulder into 1.5-inch cubes, trimming excess fat if necessary.
In a Dutch oven, heat olive oil over medium-high heat. Add lamb cubes in batches and brown on all sides, about 5 minutes per batch. Transfer to a plate and set aside.
Chop the onion, mince the garlic, and slice the carrots and celery into half-inch pieces.
In the same pot, lower the heat to medium and add onions. Sauté until translucent, approximately 5 minutes.
Add minced garlic, stirring for about 1 minute until fragrant.
Stir in the tomato paste and cook for another 2 minutes.
Pour in the red wine to deglaze the pot, scraping up the browned bits at the bottom.
Add back the browned lamb cubes, followed by diced tomatoes, beef broth, carrots, celery, bay leaves, dried thyme, salt, and pepper.
Bring the stew to a simmer, then reduce heat to low. Cover and cook for 2 hours, stirring occasionally.
Quarter the red potatoes and add them to the pot. Continue to cook for an additional hour or until potatoes are tender.
Ten minutes before serving, add the frozen peas and stir well.
Taste and adjust seasoning if necessary. Remove bay leaves before serving.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
3825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.0 g | 290% | |
| Saturated Fat | 91.7 g | 458% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 907 mg | 302% | |
| Sodium | 7487 mg | 326% | |
| Total Carbohydrate | 179.0 g | 65% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 51.9 g | ||
| Protein | 232.2 g | 464% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 687 mg | 53% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 8046 mg | 171% | |
*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.
