Description
Warm your soul with this Pot Lamb Stew, featuring tender lamb and vibrant vegetables simmered to perfection. Ideal for cozy nights or family gatherings, it’s a delightful blend of comfort and flavor.
Ingredients
Scale
- 2–3 pounds lamb shoulder (bone-in or boneless)
- 3 large carrots, peeled and sliced into thick rounds
- 4 medium Yukon Gold or Russet potatoes, chopped
- 2 medium sweet onions, finely chopped
- 4 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh rosemary leaves
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Sear the Lamb: Heat a large pot over medium-high heat. Add olive oil. Season lamb shoulder with salt and pepper and sear until browned on all sides (about 5-7 minutes). Remove from pot.
- Sauté Aromatics: In the same pot, add chopped onions and minced garlic. Sauté until onions are translucent (around 3-4 minutes).
- Add Vegetables: Add carrots and potatoes to the pot, stirring to coat in the juices left from the lamb. Cook for about two minutes.
- Pour in Broth: Return the lamb to the pot and pour in beef broth until all ingredients are submerged. Sprinkle thyme and rosemary over everything.
- Simmer Away: Bring to a boil then reduce heat to low. Cover tightly and let simmer gently for about two hours.
- Serve Hot: Once tender, shred the lamb with forks before returning it to the stew. Ladle into bowls and enjoy with crusty bread or rice.
Nutrition
- Serving Size: 1 bowl (approximately 380g)
- Calories: 470
- Sugar: 4g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 95mg
Keywords: For added depth of flavor, consider using bone-in cuts of lamb. Feel free to swap lamb with beef or chicken as desired. Store leftovers in an airtight container for up to three days; reheat gently on the stovetop.