Lamb Stew
A comforting and forgiving lamb stew that is easy to prepare and packed with flavor, perfect for weeknight dinners or meal prep.
Ingredients
Main Ingredients
- 2 lbs lamb, cut into chunks Shoulder is recommended for tenderness.
- 2 tablespoons olive oil For browning.
- 1 onion chopped Brown gently for sweetness.
- 2 cloves garlic, minced Adds great flavor.
- 4 carrots chopped Adds sweetness and color.
- 3 potatoes diced Waxy potatoes like Yukon Gold work best.
- 4 cups beef broth Low-sodium recommended.
- 2 tablespoons tomato paste Enhances flavor depth.
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Optional: bay leaf, Worcestershire sauce, smoked paprika For added flavor.
Instructions
Preparation
- Chop the onion, mince the garlic, dice the potatoes, and slice the carrots.
- Measure out your broth and tomato paste.
- Heat olive oil in a large pot over medium heat.
Cooking
- Add lamb in a single layer and brown on all sides.
- Remove lamb and set aside.
- In the same pot, add onions and sauté until softened.
- Add minced garlic and cook briefly.
- Deglaze the pot with a splash of beef broth and scrape up the browned bits.
- Add tomato paste and let it cook with the onions for a minute.
- Return browned lamb to the pot.
- Add carrots and potatoes, then pour in beef broth.
- Sprinkle in thyme and rosemary, season with salt and pepper.
- Bring to a gentle boil, then lower the heat and simmer, covered, for 1.5 to 2 hours until lamb is tender.
Serving
- Taste and adjust seasoning before serving warm.
Notes
Flavors deepen overnight; leftovers taste even better.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 15gSaturated Fat: 5gSodium: 800mgFiber: 4gSugar: 3g
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