Description
A hearty and comforting lamb stew packed with tender lamb shoulder, a variety of vegetables, and aromatic herbs, simmered to perfection in a savory broth. This Irish-American inspired dish is perfect for a cozy dinner with family and friends.
Ingredients
Scale
Lamb Stew:
- 2 pounds lamb shoulder, cut into 1 1/2-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 3 medium potatoes, peeled and diced
- 2 celery stalks, sliced
- 1 parsnip, diced (optional)
- 4 cups beef or lamb broth
- 1 cup dry red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 tablespoon all-purpose flour
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper, to taste
Instructions
- Season Lamb: Season lamb cubes with salt and pepper.
- Brown Lamb: Heat olive oil in a large Dutch oven. Brown the lamb in batches and transfer to a plate.
- Sauté Onion: In the same pot, sauté diced onion until softened. Add garlic and cook briefly.
- Add Flavors: Sprinkle in flour, then add tomato paste, thyme, rosemary, and bay leaves.
- Simmer: Pour in broth and wine. Return lamb to the pot, bring to a boil, then simmer covered for 45 minutes.
- Add Vegetables: Add carrots, potatoes, celery, and parsnip. Cook for 30-40 minutes until tender.
- Finish: Discard bay leaves, adjust seasoning, and garnish with parsley before serving.
Notes
- Serve with warm crusty bread for dipping.
- Stew tastes better the next day.
- For a thicker stew, mash some potato into the broth.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 115mg
