Soy-Free Hearty Stewed Lamb
Dive into the comforting richness of this Soy-Free Hearty Stewed Lamb, a soul-warming dish perfect for a cozy family dinner or a special occasion. Tender cubes of boneless lamb shoulder are seared to golden perfection and slow-simmered with a medley of vibrant vegetables—like carrots, celery, and potatoes—in a flavorful base of red wine and savory beef broth. Infused with aromatic herbs like fresh rosemary and thyme, this soy-free recipe delivers deep, robust flavors without any allergens or additives. The secret lies in a slow-cooking process that allows the lamb to become irresistibly tender, while the rich tomato paste and a hint of garlic tie everything together. Ready in a little over two hours, this one-pot wonder is ideal for serving a table of six, bringing all the warmth and nourishment of a classic stew to your dinner table.
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Recipe Information
Ingredients
- 2 pounds boneless lamb shoulder
- 3 tablespoons olive oil
- 1 large yellow onion
- 3 medium carrots
- 2 large celery stalks
- 3 medium potatoes
- 4 garlic cloves
- 2 tablespoons tomato paste
- 1 cup red wine
- 3 cups beef broth
- 2 bay leaves
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
Cut the boneless lamb shoulder into 1.5-inch cubes, trimming excess fat if necessary.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat.
Add lamb in batches, ensuring not to overcrowd the pot. Brown the lamb cubes on all sides for about 5-7 minutes per batch. Remove the lamb with a slotted spoon and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil.
Dice the yellow onion, slice the carrots into half-inch rounds, and chop the celery into similar pieces. Add them to the pot and sauté for 5 minutes until they are softened.
Mince the garlic cloves and add them to the pot, cooking for about 30 seconds until fragrant.
Stir in the tomato paste and cook for another 2 minutes, ensuring it coats the vegetables well.
Pour in the red wine and scrape the bottom of the pot with a wooden spoon to deglaze, incorporating the browned bits into the mixture. Let it reduce by half, about 3 minutes.
Return the browned lamb to the pot. Add the beef broth, bay leaves, fresh rosemary, fresh thyme, salt, and black pepper. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and allow it to cook slowly for about 1 hour.
Peel and dice the potatoes into 1-inch cubes. After 1 hour, add them to the stew and cook for an additional 45 minutes to 1 hour until the lamb is tender and the potatoes are cooked through.
Taste and adjust seasoning if necessary before serving.
Ladle the stew into bowls and serve hot. Enjoy your hearty, soy-free lamb stew!
Nutrition Facts
Calories |
3671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.9 g | 291% | |
| Saturated Fat | 80.4 g | 402% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 8349 mg | 363% | |
| Total Carbohydrate | 182.7 g | 66% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 30.2 g | ||
| Protein | 193.4 g | 387% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 7715 mg | 164% | |
*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.
