Lamb or Beef Stew
Warm, hearty, and bursting with rich, savory flavors, this Lamb or Beef Stew is the ultimate comforting one-pot meal. Tender cubes of perfectly seared lamb or beef are slowly simmered alongside vibrant vegetables like carrots, celery, potatoes, and peas in a deeply flavorful tomato and beef broth seasoned with bay leaves and fresh thyme. This classic stew recipe combines simple ingredients with slow-cooking techniques to achieve melt-in-your-mouth meat and savory vegetable goodness. With just 20 minutes of prep and a couple of hours of simmering, this crowd-pleasing dish is perfect for cozy family dinners or meal prepping for the week. Serve it with crusty bread or creamy mashed potatoes for a hearty, satisfying meal that’s as timeless as it is delicious.
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Recipe Information
Ingredients
- 2 pounds Lamb or beef (cubed for stewing)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 tablespoons All-purpose flour
- 3 tablespoons Olive oil
- 1 large Yellow onion (chopped)
- 3 cloves Garlic (minced)
- 3 medium Carrots (peeled and cut into chunks)
- 2 stalks Celery stalks (chopped)
- 3 medium Potatoes (peeled and cubed)
- 2 tablespoons Tomato paste
- 4 cups Beef stock or broth
- 2 leaves Bay leaf
- 1 small bunch Fresh thyme (optional, tied in a bundle)
- 1 cup Frozen peas
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Season the lamb or beef cubes with salt and black pepper, then toss the meat in flour until evenly coated.
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the meat in batches until browned on all sides. Set the browned meat aside on a plate.
Add the remaining 1 tablespoon of olive oil to the pot, then sauté the chopped yellow onion until softened, about 5 minutes.
Add the minced garlic to the onion and cook for an additional 1-2 minutes until fragrant.
Stir in the tomato paste and cook for 1-2 minutes, allowing it to lightly caramelize.
Deglaze the pot by gradually adding the beef stock or broth while scraping the bottom of the pot to release any browned bits.
Return the browned meat to the pot. Add the chopped carrots, celery, and potatoes, along with the bay leaves and thyme (if using).
Bring the stew to a gentle boil, then reduce the heat to low and cover. Simmer for about 1.5 to 2 hours, stirring occasionally, until the meat is tender and the vegetables are soft.
Ten minutes before the stew finishes cooking, stir in the frozen peas.
Remove the bay leaves and thyme bundle (if used). Taste the stew and adjust seasoning with additional salt and pepper, if needed.
Serve the stew hot, garnished with chopped fresh parsley. Pair with crusty bread or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
3896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.6 g | 330% | |
| Saturated Fat | 99.2 g | 496% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 880 mg | 293% | |
| Sodium | 9037 mg | 393% | |
| Total Carbohydrate | 173.0 g | 63% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 33.8 g | ||
| Protein | 219.5 g | 439% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 365 mg | 28% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 6079 mg | 129% | |
*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.
