Ultimate Lamb Stew Tyler Florence
Warm your soul with Tyler Florence's Ultimate Lamb Stew, a comforting, flavor-packed dish that’s perfect for cozy evenings. This recipe features tender chunks of boneless lamb shoulder, seared to perfection and slow-simmered in a rich broth of red wine, beef stock, and aromatic herbs like thyme and bay leaves. Packed with hearty vegetables such as Yukon gold potatoes, carrots, celery, and peas, this stew is a complete, one-pot meal that’s both nutritious and satisfying. The addition of tomato paste and garlic enhances the depth of flavor, while a final garnish of fresh parsley adds a bright, herby finish. Ready in just 2 hours, this classic lamb stew pairs beautifully with crusty artisan bread for a rustic, unforgettable dining experience. Perfect for meal prep or serving a crowd, it’s a must-try recipe for lovers of slow-cooked comfort food.
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Recipe Information
Ingredients
- 2 pounds boneless lamb shoulder
- 0.25 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 1 yellow onion, diced
- 3 carrots, peeled and cut into chunks
- 2 celery stalks, cut into chunks
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cups red wine
- 4 cups beef stock
- 4 fresh thyme sprigs
- 2 bay leaves
- 4 Yukon gold potatoes, quartered
- 1 cups frozen peas
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Cut the lamb shoulder into 2-inch chunks, trimming off excess fat.
In a large bowl, combine the flour, salt, and black pepper. Toss the lamb pieces in the flour mixture until evenly coated.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. In batches, sear the lamb pieces until browned on all sides. Remove the lamb and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the onion, carrots, and celery until softened, about 5–7 minutes.
Add the minced garlic and tomato paste, stirring to combine. Cook for 1–2 minutes until fragrant.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes.
Return the lamb to the pot, then add the beef stock, thyme sprigs, and bay leaves. Bring to a boil, then reduce the heat to low and simmer, covered, for 1 hour.
After 1 hour, add the potatoes to the stew. Continue simmering, uncovered, for another 30–40 minutes, or until the lamb and potatoes are tender.
Stir in the frozen peas and cook for another 5 minutes until heated through.
Discard the thyme sprigs and bay leaves. Taste and adjust seasoning if necessary.
Serve hot, garnished with freshly chopped parsley. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
3467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.2 g | 239% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5838 mg | 254% | |
| Total Carbohydrate | 213.2 g | 78% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 40.6 g | ||
| Protein | 206.3 g | 413% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 559 mg | 43% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 8053 mg | 171% | |
*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.
