Lamb Stew Recipe

Classic Lamb Stew Recipe

This hearty lamb stew is perfect for a comforting meal on a chilly day.

Ingredients:

• 4 tablespoons olive oil
• 1 pound bone-in lamb shoulder, cut into 1-inch pieces
• 1 large yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 cup red wine (optional)
• 4 cups beef broth
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 sprigs fresh parsley, chopped (for garnish)

Cooking Guide:

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season lamb pieces with salt and pepper. Working in batches, brown the lamb on all sides, about 3-4 minutes per side. Transfer browned lamb to a plate.
2. Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until softened. Stir in the garlic and cook for an additional minute.
3. Add the dried thyme and bay leaf to the pot. Cook for 30 seconds, stirring constantly, to release the fragrance of the herbs.
4. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot with a wooden spoon (deglazing). Let the wine simmer for a minute or two, allowing the alcohol to cook off slightly.
5. Add the beef broth, diced tomatoes with their juices, Worcestershire sauce, salt, and pepper to the pot. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
6. Return the browned lamb pieces to the pot. Cover and simmer for 1-1.5 hours, or until the lamb is fork-tender.
7. Once cooked through, remove the bay leaf and discard. Taste the stew and adjust seasonings as needed.
8. Serve hot, garnished with fresh chopped parsley.

Tips:

• For a thicker stew, you can make a slurry by whisking together 1 tablespoon cornstarch with 2 tablespoons of cold water. Add the slurry to the pot during the last 10 minutes of cooking, and simmer until the stew thickens to your desired consistency.
• You can substitute boneless lamb stew meat for the bone-in lamb shoulder. Just be sure to adjust the cooking time slightly, as boneless lamb cooks faster.
• Feel free to add other vegetables to the stew, such as potatoes, turnips, or parsnips.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.