Red Wine Lamb Stew with Potatoes and Carrots
Browned lamb shoulder simmered with red wine, tomatoes, potatoes, and carrots until tender.
Equipment
- Heavy pot or Dutch oven with lid
- Wooden spoon
- Cutting board and knife
Ingredients
Main Ingredients
- 32 oz lamb shoulder cut into chunks
- 4 medium potatoes chopped, waxy preferred
- 2 medium carrots chopped
- 2 medium onions chopped
- 4 cloves garlic minced
- 1 can diced tomatoes 14 oz
- 4 cup low sodium beef stock or broth
- 1 cup dry red wine
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 2 bay leaves
- 2 tbsp cornstarch mixed with cold water
- 2 tbsp olive oil for browning
- 1 tsp salt
- ½ tsp black pepper
- 1 cup peas or parsnips optional
Instructions
Cooking
- Brown. Heat the oil in a heavy pot over medium high heat and brown the lamb in batches, then move it to a plate.
- Soften. Cook the onions and carrots in the same pot until soft, add the garlic for 1 minute, then pour in the wine and scrape the bottom.
- Simmer. Return the lamb, then add the tomatoes, potatoes, stock, rosemary, thyme, bay leaves, salt, and pepper. Cover and simmer on low about 2 hours.
- Thicken. Stir the cornstarch with cold water, add it to the pot, and cook 5 minutes. Mash a few potatoes against the pot for body.
- Finish. Remove the bay leaves, taste, and adjust the salt before serving.
Notes
Substitutions: Use lamb leg instead of shoulder, and add peas or parsnips near the end if you like.
Tips: Make the stew a day ahead because the flavor deepens overnight.
Storage: Refrigerate for three to four days or freeze for two to three months. Nutrition does not include the optional peas or parsnips.