Description

Lamb Stew is a hearty and flavorful dish made with tender chunks of lamb, root vegetables, and a rich, savory broth. Perfect for cozy nights or special occasions, this stew is slow-cooked to develop deep flavors.

Ingredients

Units Scale

2 lbs lamb stew meat (shoulder or leg), cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
3 medium carrots, peeled and chopped
3 medium potatoes, peeled and chopped
2 celery stalks, chopped
1 cup parsnips, peeled and chopped (optional)
4 cups beef broth (or lamb broth, if available)
1 cup red wine (optional, for depth of flavor)
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

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Instructions

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the lamb stew meat in batches to avoid overcrowding the pot, and brown the meat on all sides, about 6-8 minutes. Remove the lamb from the pot and set aside.
In the same pot, add the chopped onion and garlic, and sauté for 3-4 minutes, until softened and fragrant.
Add the carrots, potatoes, celery, and parsnips (if using) to the pot. Stir well and cook for 2-3 minutes.
Return the browned lamb to the pot. Add the beef broth (or lamb broth), red wine (if using), thyme, rosemary, bay leaf, salt, and pepper. Stir to combine.
Bring the stew to a simmer, then cover and reduce the heat to low. Let the stew cook for 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through, stirring occasionally.
Remove the bay leaf, taste and adjust seasoning with additional salt and pepper if needed.
Serve the stew hot, garnished with fresh parsley. It pairs wonderfully with crusty bread or over mashed potatoes for a complete meal.

Notes

If you prefer a thicker stew, you can mash some of the potatoes against the side of the pot to help thicken the broth.
This stew can be made ahead of time and actually tastes better the next day as the flavors have time to meld.
You can substitute the lamb with beef stew meat for a variation, though the flavor will be different.
If you don’t want to use wine, you can replace it with an extra cup of broth or water.

Nutrition

Serving Size: 1 bowl
Calories: 400
Sugar: 5g
Sodium: 650mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 28g
Cholesterol: 95mg