Hearty Lamb Stew Comfort (Printable version)

Tender lamb slow-cooked with root vegetables and herbs for a warm, comforting dish.

# Ingredient List:

→ Meat

01 - 1.75 lbs boneless lamb shoulder, cut into 2-inch cubes
02 - 2 tablespoons olive oil

→ Vegetables

03 - 2 large carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 2 medium onions, chopped
06 - 3 medium potatoes, peeled and cut into chunks
07 - 3 cloves garlic, minced

→ Liquids

08 - 3 cups low-sodium beef or lamb stock
09 - 1/2 cup dry red wine (optional)
10 - 1 tablespoon tomato paste

→ Herbs & Seasonings

11 - 2 bay leaves
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - Salt and freshly ground black pepper, to taste
15 - 2 tablespoons fresh parsley, chopped (for garnish)

# How to Make It:

01 - Heat olive oil in a large, heavy pot over medium-high heat. Add lamb cubes in batches and brown on all sides. Remove and set aside.
02 - In the same pot, add onions, carrots, and celery. Cook for 5 minutes until softened, stirring occasionally.
03 - Stir in minced garlic and tomato paste; cook for 1 minute until fragrant.
04 - Return browned lamb to the pot. Pour in red wine, scraping up browned bits from the bottom. Let simmer for 2 minutes.
05 - Add stock, bay leaves, thyme, rosemary, and potatoes. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours until lamb is tender and flavors meld.
06 - Skim off excess fat if necessary. Season with salt and pepper to taste. Remove bay leaves. Ladle stew into bowls and garnish with chopped parsley.

# Expert Suggestions:

01 -
  • The lamb becomes so tender it nearly dissolves on your tongue, no fancy technique required.
  • It tastes better the next day, which means you can make it ahead and actually enjoy your evening.
  • The aromatics from rosemary and thyme do all the heavy lifting—minimal effort, maximum flavor payoff.
02 -
  • Don't skip the searing step even though it feels tedious—that brown crust is where half the flavor comes from, and no amount of simmering time can replicate it.
  • Taste the stew 15 minutes before you think it's done; lamb can go from tender to stringy if you're not paying attention in those final minutes.
  • If your potatoes are turning to mush before the lamb is tender, pull them out early and add them back in the last 15 minutes of cooking.
03 -
  • If your stew tastes flat on day one, a pinch more salt or a grind of fresh pepper often does the trick—don't assume the recipe failed if the first taste isn't perfect.
  • For a thicker stew, mash a few potato pieces against the side of the pot in the last 10 minutes of cooking, and the starch will thicken the broth without any extra steps.

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