Lamb Potato Stew
Warm, hearty, and absolutely comforting, this Lamb Potato Stew is a soul-soothing dish perfect for cozy dinners. Tender chunks of seared lamb shoulder, hearty potatoes, sweet carrots, and aromatic celery come together in a rich, savory broth seasoned with thyme and a hint of tomato paste. Slowly simmered for maximum flavor, this stew is thickened with a touch of flour, creating a lusciously creamy texture that clings to every ingredient. The addition of tender, sweet peas and a garnish of fresh parsley provides vibrant pops of flavor and color. Perfectly balanced and deeply satisfying, this one-pot wonder is ideal served hot alongside crusty bread for dipping or over a bed of steamed rice. With simple pantry staples and just 20 minutes of prep, this irresistible stew will quickly become a family favorite for chilly evenings.
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Recipe Information
Ingredients
- 1.5 pounds lamb shoulder (boneless, cut into 1-inch cubes)
- 3 medium potatoes (peeled and diced into 1-inch cubes)
- 2 medium carrots (peeled and sliced into rounds)
- 1 medium yellow onion (finely chopped)
- 2 stalks celery (chopped)
- 4 cloves garlic cloves (minced)
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 4 cups beef or chicken broth
- 1 piece bay leaf
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0.5 cup frozen peas (optional, for garnish)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Season the lamb cubes generously with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Working in batches, sear the lamb cubes until browned on all sides, about 4-5 minutes per batch. Remove the lamb and set aside.
In the same pot, add the chopped onion, celery, and carrots. Sauté for 5-6 minutes until softened.
Add the minced garlic and tomato paste. Stir well and cook for 1-2 minutes until fragrant.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for another 1-2 minutes to remove the raw flour taste.
Gradually pour in the broth while stirring to prevent lumps. Scrape the bottom of the pot to deglaze any browned bits.
Return the browned lamb to the pot. Add the bay leaf and thyme sprigs. Bring to a simmer.
Reduce the heat to low, cover, and let the stew cook for 45 minutes, stirring occasionally.
After 45 minutes, add the diced potatoes. Continue simmering for another 30-40 minutes until the potatoes are tender and the lamb is fork-tender.
Taste and adjust the seasoning with more salt and pepper if needed.
If using peas, stir them in 5 minutes before serving to warm through.
Remove the bay leaf and thyme sprigs before serving.
Ladle the stew into bowls, garnish with fresh parsley, and serve hot with crusty bread or over rice if desired.
Nutrition Facts
Calories |
2734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.6 g | 215% | |
| Saturated Fat | 59.8 g | 299% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 7585 mg | 330% | |
| Total Carbohydrate | 169.9 g | 62% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 22.9 g | ||
| Protein | 151.1 g | 302% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 285 mg | 22% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 5084 mg | 108% | |
*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.
