Lamb Stew is a hearty dish that showcases tender chunks of lamb simmered to perfection in a rich, savory broth. Infused with aromatic herbs and spices, each bite is bursting with flavor. Slowly cooked to allow the flavors to meld, the lamb becomes wonderfully tender, making it comfort food at its finest. This rustic, warming meal is perfect for cozy gatherings and offers a satisfying experience that warms both the heart and the soul.
Lamb Stew
Ingredients
- 2 pounds lamb shoulder, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 large yellow onion, diced
- 3 carrots, sliced into ½-inch rounds
- 3 celery stalks, sliced
- 4 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
Instructions
- Pat lamb cubes completely dry with paper towels.
- Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
- Season lamb with salt and pepper on all sides.
- Sear lamb in batches for 3 minutes per side until deeply browned.
- Remove lamb and set aside, leaving drippings in pot.
- Add diced onion to the hot drippings and cook for 5 minutes until translucent.
- Stir in carrots and celery, cooking for 4 more minutes until slightly softened.
- Add minced garlic and cook for 1 minute until fragrant.
- Sprinkle flour over vegetables and stir constantly for 2 minutes to cook out raw taste.
- Pour in red wine, scraping bottom to release all browned bits.
- Whisk in beef broth until smooth and no flour lumps remain.
- Stir in tomato paste, bay leaves, and dried thyme.
- Return seared lamb and any accumulated juices to the pot.
- Bring stew to a boil, then immediately reduce heat to low. Cover and simmer for 1 hour and 30 minutes, stirring occasionally.
- Remove lid and simmer uncovered for 30 minutes to thicken sauce.
- Discard bay leaves before serving.
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