Lamb Stew Recipe | Recipe Iseasy Kitchen
Level: Simple
Makes: about 4 to 6 portions
Nutritional Values (Per Serving):
- Portion Size: 1 out of 6 servings
- Calories: 883
- Fat: 61 g
- Saturated Fat: 23 g
- Carbohydrate: 43 g
- Fiber: 8 g
- Sugar: 9 g
- Protein: 45 g
- Cholesterol: 148 mg
- Sodium: 1724 mg
Total Time: 3 hours
Preparation: 15 minutes
Cooking: 2 hours 45 minutes
- 1/4 cup vegetable oil
- Flour, for dusting
- 2 1/2 pounds lamb shoulder, chopped into 2-inch pieces (or use pre-cut lamb for stew)
- 4 teaspoons kosher salt
- Fresh ground black pepper
- 2 tablespoons unsalted butter
- 2 medium onions, each sliced into six pieces
- 5 garlic cloves, minced
- 1 tablespoon tomato paste
- 10 cups cold water or low-sodium chicken broth
- 6 stems parsley
- 6 sprigs fresh thyme
- 2 bay leaves
- 1 1/4 pounds medium red potatoes, cut into quarters
- 4 carrots, sliced into 1-inch pieces
- 2 celery stalks, chopped into 1-inch pieces
- 7 canned whole peeled tomatoes, gently crushed
- 1 tablespoon red wine vinegar
Warm a large Dutch oven (with a lid that fits well) over medium-high heat and add enough vegetable oil to coat the bottom about 1/4-inch deep. Spread flour on a plate or wax paper. Sprinkle half the lamb with 1 teaspoon salt and some pepper, coat with flour, and shake off the excess. Brown the meat, keeping the pan uncovered and stirring only infrequently, until nicely browned, about 8 minutes. Remove the browned lamb with a slotted spoon to a plate and repeat with the remaining lamb. Discard the oil and wipe out the pot.
Preheat the oven to 275F. Return the pot to the stove over medium-high heat and add the butter. Once melted, add the onions and cook, stirring occasionally, until lightly golden, about 5 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 2 minutes. Return all the lamb to the pot and add the water or broth; bring to a gentle simmer. Tie the parsley, thyme, and bay leaves together with kitchen twine and add the bundle to the pot. Stir in the remaining 2 teaspoons salt and a dash of pepper. Cover with the lid and transfer to the oven. Stew until the lamb is tender, about 1 1/2 hours.
Remove the Dutch oven from the oven and skim off any fat from the surface with a ladle. Add the potatoes, carrots, celery, and crushed tomatoes, then return the pot to the stove and bring to a simmer. Let the stew simmer uncovered until the broth reduces and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the red wine vinegar and serve hot.
