Description
This hearty lamb stew recipe is a comforting one-pot meal featuring tender chunks of lamb, root vegetables, and a rich broth. Perfect for cozy dinners, meal prep, or entertaining, it’s the ultimate comfort food loaded with rustic flavor.
Ingredients
2 pounds lamb shoulder or stew meat, cubed
2 tablespoons olive oil
1 large yellow onion, chopped
3 carrots, sliced
2 parsnips, sliced
4 garlic cloves, minced
2 tablespoons tomato paste
3 cups beef broth
1 cup red wine (optional)
2 bay leaves
1 teaspoon dried thyme
Salt to taste
Black pepper to taste
Instructions
1. Pat lamb dry, season with salt and pepper, and brown in oil over medium-high heat in a heavy pot or Dutch oven. Remove and set aside.
2. In the same pot, sauté onions, garlic, carrots, and parsnips until softened and lightly golden.
3. Stir in tomato paste and cook for 1 minute. Deglaze with red wine, scraping up browned bits.
4. Return lamb to the pot, add beef broth, bay leaves, and thyme. Bring to a boil.
5. Reduce heat, cover, and simmer for 2 to 2.5 hours until lamb is fork-tender.
6. Discard bay leaves, adjust salt and pepper. Serve hot with bread or over mashed potatoes.
Notes
This stew tastes even better the next day.
Freeze in portions for quick dinners later.
Red wine deepens the flavor but can be omitted for a non-alcoholic version.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1.5 cups
- Calories: 485
- Sugar: 5g
- Sodium: 670mg
- Fat: 29g
- Saturated Fat: 11g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 110mg