Description
Indulge in this hearty lamb stew, featuring tender meat and vibrant vegetables simmered to perfection, making it an ideal dish for family gatherings and chilly evenings.
Ingredients
Scale
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 3 large carrots, chopped
- 2 medium Yukon Gold potatoes, diced
- 1 large sweet onion, sliced
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by cutting the lamb into cubes and chopping the carrots and potatoes.
- Heat olive oil in a large pot over medium heat. Add lamb cubes and brown on all sides to lock in flavor.
- Add onions, carrots, and garlic to the pot. Sauté until onions are translucent.
- Pour in beef broth and add thyme and rosemary. Bring to a gentle simmer.
- Cover and cook on low heat for 1.5 to 2 hours until the lamb is tender.
- Stir in potatoes halfway through cooking time to ensure they remain firm.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 85mg
Keywords: Feel free to substitute seasonal vegetables like parsnips or turnips for variety. For extra depth of flavor, deglaze the pot with red wine after browning the meat. Store leftovers in an airtight container for up to three days or freeze for up to three months.