Lamb Stew

Recipes

Lamb Stew

4 minutes read

Lamb Stew

Ingredients:

  • 2 lbs lamb shoulder, cut into cubes
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 carrots, sliced
  • 4 potatoes, cubed
  • 2 cups beef or vegetable broth
  • 1 cup red wine (optional)
  • 1 can (14.5 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Ingredients:

  • 2 lbs lamb shoulder, cut into cubes
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 carrots, sliced
  • 4 potatoes, cubed
  • 2 cups beef or vegetable broth
  • 1 cup red wine (optional)
  • 1 can (14.5 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Brown the Lamb:
    • Heat olive oil in a large pot over medium-high heat.
    • Add lamb cubes and brown on all sides. Remove and set aside.
  2. Cook the Aromatics:
    • In the same pot, add the chopped onion and garlic. Sauté until softened.
  3. Combine Ingredients:
    • Return the lamb to the pot. Add carrots, potatoes, broth, wine (if using), diced tomatoes, and tomato paste.
    • Stir in bay leaves, rosemary, thyme, salt, and pepper.
  4. Simmer the Stew:
    • Bring the mixture to a boil. Reduce heat to low and cover.
    • Let it simmer for about 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through.
  5. Final Touches:
    • Remove bay leaves before serving.
    • Garnish with fresh parsley.
  6. Serve:
    • Enjoy your hearty lamb stew with crusty bread or over a bed of rice.

Instructions:

  1. Brown the Lamb:
    • Heat olive oil in a large pot over medium-high heat.
    • Add lamb cubes and brown on all sides. Remove and set aside.
  2. Cook the Aromatics:
    • In the same pot, add the chopped onion and garlic. Sauté until softened.
  3. Combine Ingredients:
    • Return the lamb to the pot. Add carrots, potatoes, broth, wine (if using), diced tomatoes, and tomato paste.
    • Stir in bay leaves, rosemary, thyme, salt, and pepper.
  4. Simmer the Stew:
    • Bring the mixture to a boil. Reduce heat to low and cover.
    • Let it simmer for about 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through.
  5. Final Touches:
    • Remove bay leaves before serving.
    • Garnish with fresh parsley.
  6. Serve:
    • Enjoy your hearty lamb stew with crusty bread or over a bed of rice.

Lamb Stew

Ingredients:

  • 2 lbs lamb shoulder, cut into cubes
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 carrots, sliced
  • 4 potatoes, cubed
  • 2 cups beef or vegetable broth
  • 1 cup red wine (optional)
  • 1 can (14.5 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Ingredients:

  • 2 lbs lamb shoulder, cut into cubes
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 carrots, sliced
  • 4 potatoes, cubed
  • 2 cups beef or vegetable broth
  • 1 cup red wine (optional)
  • 1 can (14.5 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Brown the Lamb:
    • Heat olive oil in a large pot over medium-high heat.
    • Add lamb cubes and brown on all sides. Remove and set aside.
  2. Cook the Aromatics:
    • In the same pot, add the chopped onion and garlic. Sauté until softened.
  3. Combine Ingredients:
    • Return the lamb to the pot. Add carrots, potatoes, broth, wine (if using), diced tomatoes, and tomato paste.
    • Stir in bay leaves, rosemary, thyme, salt, and pepper.
  4. Simmer the Stew:
    • Bring the mixture to a boil. Reduce heat to low and cover.
    • Let it simmer for about 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through.
  5. Final Touches:
    • Remove bay leaves before serving.
    • Garnish with fresh parsley.
  6. Serve:
    • Enjoy your hearty lamb stew with crusty bread or over a bed of rice.

Instructions:

  1. Brown the Lamb:
    • Heat olive oil in a large pot over medium-high heat.
    • Add lamb cubes and brown on all sides. Remove and set aside.
  2. Cook the Aromatics:
    • In the same pot, add the chopped onion and garlic. Sauté until softened.
  3. Combine Ingredients:
    • Return the lamb to the pot. Add carrots, potatoes, broth, wine (if using), diced tomatoes, and tomato paste.
    • Stir in bay leaves, rosemary, thyme, salt, and pepper.
  4. Simmer the Stew:
    • Bring the mixture to a boil. Reduce heat to low and cover.
    • Let it simmer for about 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through.
  5. Final Touches:
    • Remove bay leaves before serving.
    • Garnish with fresh parsley.
  6. Serve:
    • Enjoy your hearty lamb stew with crusty bread or over a bed of rice.