Description

Easy Lamb Stew Recipe with fall-apart lamb and hearty vegetables slowly cooked in a delicious rustic broth.

Ingredients

Scale

2–3 pounds boneless lamb shoulder (trimmed of excess fat)
2 pounds baby potatoes
2 large carrots (cut in large chunks)
3 large celery stalks (chopped)
1 large onion (chopped)
3 large garlic cloves (minced)
2 tablespoons olive oil (extra virgin)
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon salt (divided)
1 teaspoon ground black pepper (divided)
3 ounces tomato paste (low sodium)
8 ounces brown mushrooms
3 cups beef broth (low sodium)
3/4 cup alcohol-free red wine
1 tablespoon Worcestershire sauce
3 bay leaves

Instructions

Step: Preheat large Dutch oven on medium-high heat and add 1 tablespoon of olive oil. Season lamb with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper. Add half of the lamb to the pot and cook until golden brown, for about 7 minutes and stirring just a few times. Transfer to a large plate and repeat with remaining lamb.
Step: Add remaining 1 tablespoon of olive oil and add onion, celery and garlic. Saute until translucent, stirring occasionally. Then add oregano and thyme, and saute for another 30 seconds, stirring constantly. Add tomato paste and stir with vegetables until incorporated. Add mushrooms.
Step: Add beef broth, alcohol-free red wine, Worcestershire sauce, bay leaves, remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper, previously browned lamb and stir.
Step: Cover pot with a lid and bring to a boil. Then reduce heat to low and simmer for 1.5 hours or until lamb is fork tender.
Step: Add potatoes and carrots, stir and simmer for 25 minutes or until potatoes are fork tender.
Step: Turn off heat and let lamb stew stand in a pot covered for about 10 minutes. Serve hot, garnished with parsley if you wish, and a slice of Irish soda bread.

Notes

Store: Refrigerate in an airtight container for up to 5 days. Reheat desired amount by simmering in small pot on low heat. Freeze: You can freeze the stew in an airtight container or resealable silicone bags for up to 3 months, although potato texture may change. Thaw in the fridge overnight or on the counter for 6 hours.

Prep Time: 10 minutes
Cook Time: 130 minutes
Category: Main Course
Method: Stewing
Cuisine: North American

Nutrition

Serving Size: 2 cups
Calories: 274 kcal
Sugar: 5 g
Sodium: 421 mg
Fat: 8 g
Saturated Fat: 2 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 4 g
Protein: 19 g
Cholesterol: 46 mg

Keywords: lamb stew, hearty stew, Dutch oven lamb, comfort food, winter recipes