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Lamb Stew Recipe

British · Main course · 140 min total

A hearty and comforting lamb stew with tender chunks of lamb, root vegetables, and a rich, savory broth. Perfect for a cozy dinner.

Ingredients

• 2 lbs (900 g) boneless lamb shoulder, cut into 1.5-inch cubes
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 lb (450 g) potatoes, peeled and cut into 1-inch chunks
• 2 cups beef broth
• 1 cup red wine (or additional broth)
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup frozen peas
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. In a large bowl, toss lamb cubes with flour, salt, and pepper until evenly coated.
2. Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Add lamb in batches and brown on all sides, about 5 minutes per batch. Transfer browned lamb to a plate.
3. Reduce heat to medium. Add onion and garlic to the pot; cook until softened, about 3 minutes. Stir in carrots and celery; cook for 2 minutes.
4. Return lamb to the pot. Add potatoes, beef broth, red wine, tomato paste, thyme, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until lamb is tender.
5. Stir in frozen peas and cook for 5 minutes. Remove bay leaf. Adjust seasoning with salt and pepper. Garnish with parsley before serving.

Tips

• For a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the stew during the last 10 minutes of cooking.
• This stew tastes even better the next day; refrigerate overnight and reheat gently.
• Serve with crusty bread or over mashed potatoes.

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