Description
A hearty and flavorful lamb stew, slow-cooked with vegetables and aromatic herbs for a rich, comforting dish.
Ingredients
Units
Scale
- 2 lbs lamb stew meat, cut into chunks
- 1 large onion, chopped
- 3 carrots, peeled and sliced
- 2 potatoes, peeled and diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 4 cups beef or vegetable broth
- 1 cup red wine (optional)
- 2 teaspoons dried thyme
- 1 teaspoon rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium-high heat. Add the lamb chunks and brown on all sides.
- Remove the lamb from the pot and set aside. In the same pot, add chopped onion and garlic. Cook until softened, about 3 minutes.
- Stir in tomato paste and cook for another minute.
- Return the lamb to the pot, then pour in the broth and wine (if using). Stir in thyme, rosemary, bay leaf, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours until the lamb is tender.
- Add carrots and potatoes to the stew, cover, and cook for another 30 minutes, until the vegetables are tender.
- Remove the bay leaf and adjust seasoning with salt and pepper before serving.
Notes
- You can substitute lamb with beef or chicken if preferred.
- For a thicker stew, mash some of the potatoes before serving.
- If you don’t want to use red wine, you can substitute it with extra broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg