Hearty Lamb Stew

Savor the comforting flavors of a classic **Hearty Lamb Stew**, a dish that combines tender chunks of boneless lamb shoulder, fresh garden vegetables, and aromatic herbs in a richly seasoned broth. This one-pot wonder starts with perfectly seared lamb, simmered alongside hearty potatoes, carrots, and celery in a deeply flavorful base of red wine and beef broth. Infused with fresh rosemary, thyme, and a hint of tomato paste, the stew is brought to life with a vibrant pop of peas added just before serving. Perfect for a cozy dinner, this slow-cooked masterpiece is well worth the two-hour simmer and will warm your soul with every bite. Easy to prepare and ideal for feeding a family or gathering, this recipe is a must-try for lovers of rustic, satisfying comfort food.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds boneless lamb shoulder
• 3 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 medium yellow onion
• 4 garlic cloves
• 3 medium carrots
• 3 celery stalks
• 3 medium potatoes
• 2 tablespoons tomato paste
• 1 cup red wine
• 4 cups beef broth
• 1 bay leaf
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 1 cup frozen peas

Directions

Step 1

Cut the lamb shoulder into 1-inch cubes and pat dry with paper towels.

Step 2

Season the lamb pieces with 1 teaspoon of salt and 1 teaspoon of black pepper.

Step 3

In a large pot, heat 2 tablespoons of olive oil over medium-high heat.

Step 4

Add the lamb pieces to the pot in batches, avoiding overcrowding, and brown them on all sides. Remove the lamb and set aside.

Step 5

Chop the onions, mince the garlic, slice the carrots, and chop the celery.

Step 6

In the same pot, add the remaining 1 tablespoon of olive oil, then add the onions, carrots, and celery. Sauté until the onions are translucent, about 5 minutes.

Step 7

Add the minced garlic and tomato paste to the pot, cooking for another 2 minutes.

Step 8

Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.

Step 9

Return the browned lamb to the pot. Pour in the beef broth.

Step 10

Add the bay leaf, rosemary, and thyme. Bring the mixture to a simmer.

Step 11

Peel and dice the potatoes into 1-inch pieces.

Step 12

Add the potatoes to the pot, cover, and simmer over low heat for 1.5 to 2 hours, or until the lamb is tender and the stew has thickened.

Step 13

When ready to serve, add the frozen peas and let them cook in the stew for 5 minutes.

Step 14

Adjust seasoning with additional salt and pepper to taste before serving.

Nutrition Facts

Serving size	3509.2 grams (3509.2g)

Amount per serving	% Daily Value*
Calories	3849

Total Fat 228.20g	293%
Saturated Fat 80.80g	404%
Polyunsaturated Fat 4.30g
Cholesterol 680mg	227%
Sodium 9270mg	403%
Total Carbohydrate 213.20g	78%
Dietary Fiber 35.70g	128%
Total Sugars 42.60g
Protein 205.80g	412%

Vitamin D 0IU	0%
Calcium 520mg	40%
Iron 29mg	162%
Potassium 8390mg	179%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.1%

Protein: 22.1%

Carbs: 22.9%