Description
Classic Lamb Stew with Root Vegetables is a heartwarming dish that wraps you in comfort and flavor. Tender lamb chunks simmered with earthy root vegetables create a rich, aromatic stew perfect for chilly evenings. Infused with fresh herbs, this dish not only satisfies the palate but also brings loved ones together around the dinner table, evoking warm memories of family gatherings.
Ingredients
Scale
- 2 lbs lamb shoulder, cut into chunks
- 3 medium carrots, sliced
- 2 medium Yukon Gold potatoes, diced
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium beef or vegetable broth
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prepare vegetables: Dice the onions, slice carrots, and potatoes, and mince garlic.
- Brown the lamb: In a large pot, heat olive oil over medium-high heat. Add lamb in batches until browned on all sides (5-7 minutes per batch).
- Sauté vegetables: Remove lamb and sauté onions and garlic in the same pot for about 3 minutes. Add carrots and potatoes until slightly colored.
- Deglaze: Pour in 1 cup of broth to scrape up browned bits from the pot. Return lamb to the pot with remaining broth.
- Season: Add thyme, bay leaves, salt, and pepper; stir gently.
- Simmer: Bring to a boil, then reduce heat and simmer for about 1 hour until the lamb is tender.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 320
- Sugar: 5g
- Sodium: 560mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 85mg