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Easy and Delicious Lamb Stew Recipe

Lamb stew is the ultimate comfort food, perfect for cozy nights in or family gatherings. This easy-to-follow recipe features succulent lamb shoulder, simmered to tender perfection with a medley of fresh vegetables and aromatic herbs. The rich flavors meld beautifully as the stew cooks slowly, offering a hearty and satisfying meal that warms the soul. Serve it alongside crusty bread or a crisp salad for a complete dining experience that will leave your loved ones asking for seconds. With minimal prep and cleanup, you can enjoy all the gourmet appeal of a slow-cooked dish without the fuss. Dive into this delightful lamb stew that brings warmth and flavor to your table.
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Prep Time 20 minutes
Cook Time 2 hours
Course: Main
Cuisine: Comfort Food
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 lbs lamb shoulder or leg bone-in
  • 2 medium onions chopped
  • 3 medium carrots sliced
  • 2 medium Yukon Gold potatoes cubed
  • 4 cloves garlic minced
  • 1 tbsp fresh thyme chopped
  • 1 tbsp fresh rosemary chopped
  • 4 cups low-sodium beef or chicken broth

Method
 

  1. Trim the excess fat from the lamb and cut it into bite-sized chunks.
  2. In a large pot over medium-high heat, sear lamb chunks in batches until browned on all sides; remove and set aside.
  3. In the same pot, sauté onions until translucent; add minced garlic and cook until fragrant.
  4. Return lamb to the pot with carrots and potatoes; sprinkle with herbs and cover with broth.
  5. Bring to a boil; reduce heat to low and simmer for about 2 hours or until meat is tender.
  6. Adjust seasoning with salt and pepper before serving.

Nutrition

Serving: 1cup (250g)Calories: 380kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 10gCholesterol: 85mgSodium: 550mgFiber: 6gSugar: 3g

Notes

For added depth of flavor, consider deglazing the pot with red wine after sautéing the onions.
Feel free to add other vegetables like peas or green beans during the last half-hour of cooking.
The stew freezes well; make a double batch for future meals.

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