Lamb Stew

iamwinfred

This Lamb Stew transforms tender chunks of lamb, root vegetables, and aromatic herbs into pure comfort food magic. The lamb becomes fall-apart tender, the vegetables melt in your mouth, and the broth turns into liquid gold.

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Prep Time 20

Cook Time 2 30

Total Time 2 50

Course Main Course, Soup

Cuisine American

Servings servings

Calories 425 kcal

Equipment

Dutch oven or large heavy-bottomed pot 5-6 quart capacity
Sharp chef's knife
Cutting board
Wooden spoon or spatula
Measuring cups and spoons
Ladle
Tongs

Ingredients

3 pounds lamb shoulder 1.4kg, cut into 2-inch cubes
3 tablespoons olive oil 45ml, divided
salt and black pepper to taste
1 large onion chopped
4 cloves garlic minced
3 tablespoons all-purpose flour 24g
2 tablespoons tomato paste 30g
1 cup red wine 240ml, such as Cabernet Sauvignon
4 cups beef broth 960ml
2 bay leaves
3 sprigs fresh thyme
2 sprigs fresh rosemary
4 medium carrots peeled and cut into 2-inch pieces
3 medium parsnips peeled and cut into 2-inch pieces
3 medium potatoes peeled and cut into 2-inch chunks
2 stalks celery cut into 1-inch pieces
1 cup frozen peas 140g
fresh parsley chopped, for garnish

Instructions

Pat lamb cubes completely dry and season generously with salt and pepper. Let stand at room temperature for 15-20 minutes.
Heat 2 tablespoons oil in Dutch oven over medium-high heat. Brown lamb in batches for 3-4 minutes per side until deeply golden. Transfer to a plate and set aside.
Reduce heat to medium and add remaining oil. Cook onion for 5-6 minutes until softened. Add garlic and cook for 1 minute until fragrant, scraping up browned bits.
Sprinkle flour over onions and stir constantly for 2 minutes. Add tomato paste and cook for another minute until a thick paste forms.
Pour in wine while stirring constantly, scraping up all browned bits from pot bottom. Let bubble and reduce by half, about 3-4 minutes.
Return browned lamb to pot. Add beef broth, bay leaves, thyme, and rosemary. Bring to a boil over medium-high heat.
Reduce heat to low, cover with lid slightly ajar, and maintain a gentle simmer. Cook for 1 hour 30 minutes, stirring every 20-30 minutes.
Add carrots, parsnips, potatoes, and celery. Stir gently to submerge, cover, and continue simmering for 45-60 minutes until vegetables are fork-tender.
Remove and discard bay leaves, thyme, and rosemary. Stir in frozen peas and cook for 5 minutes until heated through. Adjust seasoning with salt and pepper.
Ladle hot stew into bowls, garnish with fresh parsley, and serve immediately with crusty bread for dipping.

Notes

Don't skip the browning step - this creates the deep, caramelized flavors that make stew irresistible.
Use bone-in lamb shoulder if available for even richer flavor and more gelatin in the sauce.
Keep the simmer gentle - rapid boiling will make the meat tough instead of tender.
Make it ahead - stew tastes even better after sitting overnight as flavors meld together.
To make in a slow cooker: brown meat and aromatics first, then transfer to slow cooker and cook on low for 6-8 hours.
For Instant Pot: use sauté function to brown, then pressure cook on high for 35 minutes with natural release.
If stew is too thin, simmer uncovered for 10-15 minutes to reduce. If too thick, add a splash of broth or water.
Store in refrigerator for up to 4 days or freeze for up to 3 months.
Substitute red wine with additional beef broth plus 1 tablespoon balsamic vinegar if desired.
Add delicate vegetables like peas or spinach during the final minutes of cooking to prevent them from becoming mushy.

Nutrition

Serving: 1servingCalories: 425kcalCarbohydrates: 28gProtein: 35gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 105mgSodium: 650mgPotassium: 950mgFiber: 5gSugar: 6gVitamin A: 120IUVitamin C: 25mgCalcium: 6mgIron: 20mg

Keyword comfort food, lamb stew, one pot meal, winter dinner