Hearty Lamb Stew
A comforting and unfussy lamb stew that's perfect for chilly evenings. This recipe is packed with tender lamb, hearty vegetables, and rich flavors, making it a cozy family favorite.
Ingredients
Main Ingredients
- 2 pounds lamb shoulder, cut into chunks Shoulder for tenderness.
- 4 medium potatoes, chopped Waxy potatoes preferred.
- 2 medium carrots, chopped
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 1 can canned tomatoes
- 4 cups beef stock or broth
- 1 cup red wine Adds depth of flavor.
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 tablespoons flour or cornstarch To thicken if needed.
- to taste salt and pepper
- optional peas or parsnips Can be added if desired.
Instructions
Preparation
- In a heavy pot, sear the lamb chunks until browned on all sides. Do not crowd the pan.
- Remove the browned lamb from the pot and set aside.
- In the same pot, add chopped onions and carrots. Cook until softened.
- Add minced garlic and sauté for 1 minute.
- Pour in the red wine, scraping the browned bits from the bottom of the pot.
- Return the lamb to the pot and stir in canned tomatoes, potatoes, stock, herbs, salt, and pepper.
- Bring the mixture to a simmer, then cover and reduce the heat, cooking low for about 2 hours.
- Check occasionally, adding more liquid if the stew becomes too thick.
- At the end of cooking, mash some potatoes directly in the pot to enrich the flavor.
- Taste and adjust salt if needed. Remove bay leaves before serving.
Notes
For the best flavors, prepare your lamb stew a day in advance. The flavors deepen overnight. Store in the fridge for up to 4 days or freeze for later use. Reheat gently with added liquid if necessary. Leftovers often taste better than the first day.