Simmering Sunday Lamb Stew
Warm your soul and tantalize your taste buds with this Simmering Sunday Lamb Stew, a rustic and comforting dish perfect for leisurely weekends. Featuring tender chunks of lamb shoulder, hearty vegetables like carrots, celery, and red potatoes, and a rich, savory broth infused with dry red wine, rosemary, and thyme, this stew delivers layers of depth and flavor with every bite. Slow-cooked to perfection in a heavy-bottomed pot or Dutch oven, the lamb becomes melt-in-your-mouth tender while the vegetables absorb the robust flavors of the stock and aromatics. Ideal for sharing around the table, this stew is best served hot, garnished with fresh parsley and paired with crusty bread to soak up its irresistible goodness. Whether you're hosting family or simply craving something special, this lamb stew is the epitome of cozy cuisine and a true highlight of Sunday cooking traditions.
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Recipe Information
Ingredients
- 2 pounds lamb shoulder, cut into 2-inch chunks
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 4 medium carrots, peeled and chopped
- 3 stalks celery stalks, chopped
- 4 medium red potatoes, quartered
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 4 cups beef or lamb stock
- 2 bay leaves
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 2 tablespoons parsley, chopped for garnish
Instructions
Season the lamb chunks with salt and black pepper.
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat and add the olive oil.
Working in batches, sear the lamb chunks on all sides until nicely browned. Remove the lamb to a plate and set aside.
In the same pot, add the diced onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
Stir in the chopped carrots, celery, and red potatoes. Cook for 5 minutes to slightly soften the vegetables.
Add the tomato paste and stir until the vegetables are evenly coated, allowing the paste to caramelize slightly, about 2 minutes.
Deglaze the pot by pouring in the dry red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let it simmer for 2-3 minutes to reduce slightly.
Return the seared lamb to the pot, then pour in the beef or lamb stock until the ingredients are fully submerged.
Add the bay leaves, rosemary, and thyme. Stir to combine.
Bring the stew to a gentle boil, then reduce the heat to low and cover. Let it simmer for 2 to 2.5 hours, stirring occasionally, until the lamb is tender and the flavors have melded together.
Taste and adjust the seasoning with additional salt and pepper if needed.
Remove the bay leaves before serving. Garnish with freshly chopped parsley.
Serve hot with crusty bread or your choice of side.
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 16.3 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1045 mg | 45% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 6.2 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1276 mg | 27% | |
*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.
