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Lamb Stew

Hearty Lamb Stew: Your Cozy Comfort Food for Chilly Nights

This hearty lamb stew is a warm, comforting dish perfect for chilly nights, celebrating tender lamb and wholesome ingredients.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Irish
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 3 pounds Lamb Shoulder Substitute with beef stew meat if unavailable.
  • 1.5 teaspoon Salt Adjust to taste.
  • 1 teaspoon Black Pepper Can substitute with white pepper for milder heat.
  • 0.25 cup All-Purpose Flour Use gluten-free flour for a gluten-free option.
  • 2 tablespoons Olive Oil Can substitute with vegetable oil.
  • 1 medium Yellow Onion Can use white or sweet onion as substitutes.
  • 4 cloves Garlic Can replace with 1 tsp garlic powder if fresh is unavailable.
  • 1 tablespoon Tomato Paste No substitute necessary.
  • 1 cup Red Wine A dry wine such as cabernet or merlot is best.
  • 4 cups Beef Broth Homemade or store-bought works well.
  • 1 teaspoon Dried Thyme Can substitute with fresh thyme if preferred.
  • 2 Bay Leaves Remove before serving.
  • 2 sprigs Fresh Rosemary Can substitute with 1 tsp dried rosemary.
For the Veggies
  • 1 pound Yukon Gold Potatoes Can use russet potatoes as an alternative.
  • 3 Carrots Peeled and chopped; substitute with parsnips if desired.
  • 0.25 cup Fresh Parsley Chopped; can substitute with chives or green onions.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) for even cooking.
  2. Season the lamb shoulder with salt and black pepper, dredge in flour, and set aside.
  3. Heat olive oil in a Dutch oven, sear floured lamb pieces for about 4-6 minutes until golden brown, then remove and set aside.
  4. Sauté chopped yellow onion for 3 minutes, then add minced garlic and tomato paste, cooking for an additional minute.
  5. Pour in red wine to deglaze the pot, scraping any browned bits and simmer for 2 minutes.
  6. Return seared lamb to the pot, add beef broth, thyme, bay leaves, and rosemary, stirring to bring to a gentle boil.
  7. Cover the Dutch oven and transfer to the oven to braise for 1 hour.
  8. After one hour, stir in halved potatoes and chopped carrots, cover, and return to the oven for an additional 45 minutes.
  9. Remove bay leaves and rosemary before serving. Garnish with fresh parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 40gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 950mgFiber: 5gSugar: 4gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 4mg

Notes

Choose quality lamb for the best flavor. Mind the heat during searing and incorporate fresh herbs for enhanced flavor. Customize with your favorite vegetables for variety.

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