High Protein Hearty Lamb Stew

Indulge in the comfort of a High Protein Hearty Lamb Stew, a soul-warming dish brimming with rich flavors and nourishing ingredients. Tender lamb shoulder is slow-cooked to perfection, enhanced by the earthy depth of red wine, tomato paste, and aromatic herbs like thyme and bay leaves. Packed with nutritious vegetables—sweet carrots, crisp celery, creamy red potatoes, and bright green peas—this robust stew is a perfect balance of protein and wholesome goodness. Simmered for hours to develop its full-bodied flavor, this stew is a satisfying one-pot meal ideal for family dinners or cozy gatherings. Serve it steaming hot for a rustic, heart-healthy dinner that will quickly become a staple in your kitchen repertoire.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 pounds Lamb shoulder
• 2 tablespoons Olive oil
• 1 large Onion
• 4 Garlic cloves
• 3 medium Carrots
• 3 Celery stalks
• 2 tablespoons Tomato paste
• 14.5 ounces Diced tomatoes
• 4 cups Beef broth
• 1 cup Red wine
• 2 Bay leaves
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 pound Red potatoes
• 1 cup Frozen peas

Directions

Step 1

Cut the lamb shoulder into 1.5-inch cubes, trimming excess fat if necessary.

Step 2

In a Dutch oven, heat olive oil over medium-high heat. Add lamb cubes in batches and brown on all sides, about 5 minutes per batch. Transfer to a plate and set aside.

Step 3

Chop the onion, mince the garlic, and slice the carrots and celery into half-inch pieces.

Step 4

In the same pot, lower the heat to medium and add onions. Sauté until translucent, approximately 5 minutes.

Step 5

Add minced garlic, stirring for about 1 minute until fragrant.

Step 6

Stir in the tomato paste and cook for another 2 minutes.

Step 7

Pour in the red wine to deglaze the pot, scraping up the browned bits at the bottom.

Step 8

Add back the browned lamb cubes, followed by diced tomatoes, beef broth, carrots, celery, bay leaves, dried thyme, salt, and pepper.

Step 9

Bring the stew to a simmer, then reduce heat to low. Cover and cook for 2 hours, stirring occasionally.

Step 10

Quarter the red potatoes and add them to the pot. Continue to cook for an additional hour or until potatoes are tender.

Step 11

Ten minutes before serving, add the frozen peas and stir well.

Step 12

Taste and adjust seasoning if necessary. Remove bay leaves before serving.

Step 13

Serve hot, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	3729 grams (3729.0g)

Amount per serving	% Daily Value*
Calories	3825

Total Fat 226.00g	290%
Saturated Fat 91.70g	459%
Polyunsaturated Fat 2.90g
Cholesterol 907mg	302%
Sodium 7487mg	326%
Total Carbohydrate 179.00g	65%
Dietary Fiber 37.70g	135%
Total Sugars 51.90g
Protein 232.20g	464%

Vitamin D 0IU	0%
Calcium 687mg	53%
Iron 30mg	164%
Potassium 8047mg	171%

*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: 55.3%

Protein: 25.2%

Carbs: 19.5%