Lamb Stew
This classic and comforting lamb stew is perfect for cool winter days or festive occasions like Easter and St. Patrick's Day.
Servings: 4 servings
Calories: 350kcal
Ingredients
- 1 lb lamb shoulder diced
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp vegetable oil
- 1 yellow onion diced
- 3 garlic cloves minced
- 1/2 cup red wine
- 1 1/2 cups lamb or beef broth
- 1 tbsp soy sauce
- 1 dried bay leaf
- 14 oz diced tomatoes
- 2 tbsp tomato paste
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 lb carrots peeled and sliced
- 1 lb potatoes diced
- 1 tbsp fresh parsley chopped, to garnish (optional)
Instructions
- Preheat the oven to 350F (180C).
- Pat-dry the diced lamb with a paper towel. Season it generously with salt and black pepper. Heat the olive oil in a large pot on medium-high heat, add 1/2 of the seasoned lamb, and brown the pieces for 2-3 minutes evenly on all sides. Remove the seared lamb with a slotted spoon and set aside. Repeat with the other half.1 lb lamb shoulder, 1 tsp salt, 1 tbsp vegetable oil, 1/2 tsp ground black pepper
- Add the diced onion to the remaining fat and sauté it for 2 minutes. Add the minced garlic and sauté for 30 seconds until fragrant.1 yellow onion, 3 garlic cloves
- Deglaze the pot with red wine, scraping off all brown bits at the bottom. Let it boil for 2 minutes for the alcohol to burn off.1/2 cup red wine
- Add stock, tomatoes, tomato paste, soy sauce, bay leaf, thyme, and rosemary. Combine everything thoroughly on medium heat and bring it to a simmer.1 1/2 cups lamb or beef broth, 1 tbsp soy sauce, 1 dried bay leaf, 14 oz diced tomatoes, 2 tbsp tomato paste, 1/2 tsp dried thyme, 1/2 tsp dried rosemary
- Add the seared lamb pieces back in and mix to combine them with the sauce. Put a lid on the Dutch oven and transfer the stew to the preheated oven for 1 hour and 15 minutes.
- Add the sliced carrots and potatoes and combine everything. Return it to the oven for another 45 minutes until the carrots and potatoes are cooked through.1 lb carrots, 1 lb potatoes
- If the stew has a lot of liquid I suggest leaving the lid off for the last 45 minutes for it to reduce down and get more concentrated. Add the lid if the liquid levels good or add more stock if it's on the lower side. The vegetables don't have to be fully submerged to cook if the lid is on.
- Once fully cooked, season to taste with salt and pepper and serve with freshly chopped parsley.1 tbsp fresh parsley
Notes
Sear not stew: Sear the diced lamb in batches as you want to get some color on it rather tham stewing it in its liquids at this stage.
Adjust consistency: Add 1 tbsp of cornstarch mixed in 1/4 cup of stew juices, stock, or water to the stew to further adjust the consistency for a thicker stew. Stir in the flour mixture and cook for another 5-10 minutes until it thickens up.
Storage: This stew stores well in an airtight container in the refrigerator for 4 days. For longer storage, freeze it in batches for up to 3 months. Defrost and fully reheat it in a pot or microwave.
Nutrition
Calories: 350kcal | Carbohydrates: 41g | Protein: 21g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 46mg | Sodium: 1050mg | Potassium: 1500mg | Fiber: 7g | Sugar: 11g | Vitamin A: 19404IU | Vitamin C: 42mg | Calcium: 117mg | Iron: 5mg
