Lamb Stew Recipe Kitchen

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

1. 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.

2. 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.

3. 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.