A rich and comforting lamb stew, slow-cooked until the meat is tender and infused with deep, savory flavors. Packed with vegetables and aromatic herbs, it’s the perfect hearty dish for a cozy meal.
Lamb Stew
Servings
4
servingsPrep time
20
minutesCooking time
1
hour45
minutesThis classic lamb stew combines melt-in-your-mouth chunks of lamb with a robust broth, simmered alongside potatoes, carrots, and herbs for a rustic, soul-warming dish full of depth and flavor.
Ingredients
800g (1.75 lb) lamb shoulder, cut into chunks
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
3 carrots, sliced
3 potatoes, cubed
2 tbsp tomato paste
2 cups beef or lamb broth
1 cup red wine (optional)
1 tsp dried thyme
1 tsp rosemary
2 bay leaves
Salt and pepper to taste
1 tbsp flour (optional, for thickening)
Fresh parsley (for garnish)
Directions
- Heat olive oil in a large pot over medium-high heat. Season lamb with salt and pepper, then brown on all sides. Remove and set aside.
- In the same pot, cook onion until soft. Add garlic and cook for 1 minute.
- Stir in tomato paste and cook for 2 minutes. Add wine (if using) and scrape the bottom of the pot.
- Return lamb to the pot. Add broth, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat and simmer for 1 hour.
- Add carrots and potatoes. Continue simmering for another 30–40 minutes, until vegetables are tender and lamb is soft.
- Mix flour with a bit of water and stir into the stew. Simmer for 5–10 minutes until thickened.
- Adjust seasoning, remove bay leaves, garnish with parsley, and serve hot.
