Lamb Stew with Garlic and Herbs
A comforting and flavorful stew made with tender lamb, infused with garlic and fresh herbs for a cozy meal.
Nutrition
Calories: 450cal
Carbohydrate: 15g
Protein: 40g
Fat: 25g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
2 hr Cook
2 hr 20 min Total
4 Servings
Ingredients
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1/4 cup fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the lamb cubes in batches, cooking until browned on all sides. Remove the lamb and set aside. Tip: Browning the lamb well adds great flavor to the stew.
- In the same pot, add the onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables start to soften. Garlic burns easily, so add it towards the end of sautéing.
- Stir in the garlic, and cook for an additional minute until fragrant. Adjust the heat to avoid burning the garlic.
- Return the browned lamb to the pot and season with salt and pepper.
- Add the beef broth, red wine (if using), tomato paste, thyme, rosemary, and bay leaves. Stir to combine. The red wine can be replaced with more broth or water for a non-alcoholic version.
- Bring the stew to a simmer, then reduce the heat to low. Cover and let cook for about 1.5 to 2 hours until the lamb is tender, stirring occasionally.
- Before serving, remove the bay leaves and stir in the chopped parsley. Adjust seasoning with more salt and pepper if needed.
- Serve the lamb stew warm, and enjoy! This dish pairs well with crusty bread or mashed potatoes.
