Leek N Lamb Stew Meal in One Pot
Warm up with the hearty, flavor-packed "Leek N Lamb Stew Meal in One Pot," a comforting dish that marries tender, golden-seared lamb cubes with the delicate sweetness of sautéed leeks and root vegetables. This one-pot wonder, simmered in a fragrant broth infused with fresh thyme, rosemary, and garlic, offers a perfect balance of earthy herbs and rich umami flavors. Potatoes soak up the savory goodness, transforming the stew into a satisfying, complete meal—all achieved with minimal cleanup. Ideal for cozy family dinners or casual entertaining, this recipe is a time-friendly option, with just 20 minutes of prep before a slow simmer does the work. Serve steaming hot with crusty bread for the ultimate comfort food experience. Perfect for those searching for easy lamb recipes, hearty one-pot meals, or rustic stews for cooler days.
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Recipe Information
Ingredients
- 500 grams boneless lamb shoulder, cubed
- 2 large leeks, cleaned and sliced (white and light green parts)
- 2 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 2 medium celery stalks, diced
- 3 cloves fresh garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 leaf bay leaf
- 1 liter beef or chicken stock
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons all-purpose flour
Instructions
Heat the olive oil in a large heavy-bottomed pot over medium heat.
Season the lamb cubes with salt and black pepper, then lightly coat them with the all-purpose flour.
Sear the lamb cubes in the pot until browned on all sides, about 5-7 minutes. Remove the lamb from the pot and set aside.
In the same pot, add the sliced leeks, carrots, celery, and garlic. Sauté for 5-7 minutes until softened and aromatic.
Return the lamb to the pot. Add the chopped thyme, rosemary, and bay leaf, stirring to combine the flavors.
Pour in the stock and bring the mixture to a gentle boil. Reduce the heat to low, cover, and let it simmer for 60 minutes.
After 60 minutes, add the cubed potatoes to the pot. Stir and let the stew simmer for an additional 30 minutes, or until the potatoes and lamb are tender.
Taste and adjust seasoning if necessary. Remove the bay leaf before serving.
Ladle the stew into bowls and serve hot with crusty bread or as is for a complete meal.
Nutrition Facts
Calories |
2282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.3 g | 172% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 6468 mg | 281% | |
| Total Carbohydrate | 164.0 g | 60% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 16.2 g | ||
| Protein | 116.5 g | 233% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 317 mg | 24% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 5265 mg | 112% | |
*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.
