Savory Lamb Stew (Printable version)
Tender lamb simmered with root vegetables and fresh herbs for a warm, satisfying dish.
# Ingredient List:
→ Meat
01 - 2.6 pounds boneless lamb shoulder, trimmed and cut into 1-inch cubes
02 - 2 tablespoons olive oil
→ Vegetables
03 - 2 large onions, chopped
04 - 3 carrots, sliced
05 - 3 celery stalks, sliced
06 - 3 medium potatoes, peeled and cut into chunks
07 - 2 parsnips, peeled and sliced
08 - 3 garlic cloves, minced
→ Liquids
09 - 4 cups beef or lamb stock (gluten-free if needed)
10 - ½ cup dry red wine
→ Herbs & Spices
11 - 2 tablespoons tomato paste
12 - 2 bay leaves
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried rosemary
15 - Salt and freshly ground black pepper, to taste
16 - Fresh parsley, chopped (for garnish)
# How to Make It:
01 - Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the lamb cubes in batches until all sides are seared. Remove and set aside.
02 - In the same pot, add onions, carrots, celery, parsnips, and garlic. Sauté for 5 to 7 minutes until softened and aromatic.
03 - Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping any browned bits from the bottom of the pot.
04 - Return the lamb to the pot. Add potatoes, bay leaves, thyme, rosemary, and stock. Bring the mixture to a boil.
05 - Reduce heat to low, cover, and simmer for 90 to 120 minutes, or until lamb is tender and vegetables are cooked through. Stir occasionally and add additional stock if necessary.
06 - Remove bay leaves. Season with salt and pepper to taste. Garnish with chopped fresh parsley before serving.
# Expert Suggestions:
01 -
- It feels like a secret family recipe that warms the soul and invites shared stories
- The blend of root vegetables and herbs creates a depth of flavor that surprises every time
02 -
- Brown the lamb in batches so it doesn't steam and lose that deep flavor
- Simmer low and slow; rushing this stew will give you tough meat and undercooked veggies
03 -
- If you've got time, marinate the lamb overnight for even deeper flavor infusion
- Using dry red wine is the secret that makes the sauce rich and complex without overpowering the dish