Description
Indulge in this Flavorful Lamb Stew Recipe, a comforting dish perfect for family dinners or gatherings. With tender, fall-apart lamb and a vibrant mix of hearty vegetables, this stew is slow-cooked to perfection in a rustic broth that warms the soul.
Ingredients
Scale
- 2–3 pounds boneless lamb shoulder
- 2 pounds baby potatoes
- 2 large carrots
- 3 large celery stalks
- 1 large onion
- 3 cloves garlic
- 2 tablespoons extra virgin olive oil
- 3 cups low-sodium beef broth
- 3/4 cup red wine
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon salt (divided)
- 1 teaspoon ground black pepper (divided)
- 3 ounces tomato paste (low sodium)
- 8 ounces brown mushrooms
- 1 tablespoon Worcestershire sauce
- 3 bay leaves
Instructions
- Preheat a Dutch oven over medium-high heat. Add olive oil.
- Season and brown half the lamb until golden brown; set aside.
- Sauté onion, celery, and garlic until translucent. Stir in herbs and tomato paste.
- Combine browned lamb, broth, wine, Worcestershire sauce, bay leaves, salt, and pepper in the pot.
- Bring to a boil, cover, and simmer on low for 1.5 hours.
- Add potatoes and carrots; cover again and simmer for an additional 25 minutes until tender.
- Let sit covered for 10 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 130 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 660mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg