Indulge in the warmth of a homemade lamb stew, a classic dish that brings comfort to any table. This recipe showcases tender lamb simmered to perfection with a medley of fresh vegetables and rich flavors. Ideal for family gatherings or a quiet evening at home, this stew is a delightful way to enjoy the hearty essence of lamb. Follow our easy steps to create a satisfying meal that will leave everyone asking for seconds.
Ingredients
– 2 lbs lamb shoulder, cubed
– 4 carrots, sliced
– 3 potatoes, diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups beef broth
– 2 tbsp olive oil
– 1 tbsp tomato paste
– 1 tsp dried thyme
– 1 tsp rosemary
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe makes 6 servings. Preparation time is approximately 20 minutes, and the cooking time is around 2 hours.
Nutritional Value
Each serving (approximately 1.5 cups) contains about 400 calories, 25g protein, 30g carbohydrates, 20g fat, and 5g fiber. This is based on a single serving for one person.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add the lamb cubes and sear on all sides until browned.
3. Remove lamb and set aside.
4. In the same pot, add onions and garlic; sauté until translucent.
5. Stir in the tomato paste, cooking for 1-2 minutes.
6. Return the lamb to the pot and pour in the beef broth.
7. Add carrots, potatoes, thyme, and rosemary.
8. Season with salt and pepper to taste.
9. Bring to a boil, then reduce heat to low and cover.
10. Simmer for about 2 hours, stirring occasionally, until the lamb is tender.
Alternative Ingredients
If you prefer, you can substitute lamb with beef or chicken. Additionally, root vegetables like parsnips or turnips can replace potatoes for a different flavor profile.
Serving and Pairings
Lamb stew pairs beautifully with crusty bread, rice, or a side salad. It can also be enjoyed with a glass of red wine for a complete dining experience.
Storage and Reheating
Store leftover lamb stew in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. To reheat, thaw overnight and warm on the stove or in the microwave until heated through.
Cooking Mistakes
- Not browning the meat properly can result in less flavor.
- Overcrowding the pot may prevent even cooking.
- Skipping the sautéing step can lead to a bland stew.
- Using low-quality broth will affect the overall taste.
- Not seasoning enough during cooking can make the dish flat.
- Cooking at too high a temperature can cause tough meat.
- Not allowing enough simmering time can lead to chewy lamb.
Helpful Tips
- Use a heavy-bottomed pot for even heat distribution.
- For deeper flavor, add a splash of red wine to the broth.
- Let the stew sit for a few hours or overnight for the best flavor.
- Garnish with fresh herbs just before serving for a vibrant touch.
- Adjust seasoning to personal preference at the end of cooking.
FAQs
Can I use a slow cooker for lamb stew?
Yes, you can adapt this recipe for a slow cooker. Brown the lamb and sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 6-8 hours.
What kind of lamb is best for stew?
Lamb shoulder is ideal for stews due to its tenderness and flavor. It breaks down beautifully during slow cooking, resulting in a rich dish.
Can I add other vegetables to the stew?
Absolutely! You can include vegetables like peas, corn, or bell peppers. Just be mindful of cooking times as some vegetables cook faster than others.
Is lamb stew gluten-free?
Yes, this lamb stew is gluten-free as long as you use gluten-free broth and tomato paste.
How do I know when the lamb is done?
The lamb is done when it is fork-tender and easily pulls apart. It should not be chewy, which indicates it needs more cooking time.
Conclusion
Lamb stew is a comforting, hearty dish that is perfect for any occasion. With its rich flavors and tender meat, it’s sure to become a favorite in your household. Enjoy making this classic recipe and sharing it with friends and family!
Lamb Stew
Ingredients
- 2 lbs lamb shoulder cubed
- 4 carrots sliced
- 3 potatoes diced
- 1 onion chopped
- 3 cloves garlic minced
- 4 cups beef broth
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the lamb cubes and sear on all sides until browned.
- Remove lamb and set aside.
- In the same pot, add onions and garlic; sauté until translucent.
- Stir in the tomato paste, cooking for 1-2 minutes.
- Return the lamb to the pot and pour in the beef broth.
- Add carrots, potatoes, thyme, and rosemary.
- Season with salt and pepper to taste.
- Bring to a boil, then reduce heat to low and cover.
- Simmer for about 2 hours, stirring occasionally, until the lamb is tender.
Nutrition
