Description
This rich and warming lamb stew features tender lamb in a savory broth with carrots and potatoes, making it the perfect cozy meal for any occasion.
Ingredients
Scale
- 2 pounds lamb, cut into chunks
- 4 cups beef or chicken broth
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 3 potatoes, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons flour (optional for thickening)
Instructions
- Trim excess fat from the lamb and cut into even chunks. Peel and chop the onion, carrots, and potatoes. Mince the garlic. Measure out the broth and dried herbs. Pat lamb dry with paper towels so it browns well.
- In a large pot, heat olive oil over medium heat. Add lamb chunks in a single layer and brown on all sides. Work in batches so the meat gets a deep crust.
- Remove the browned lamb and set aside. In the same pot, add the chopped onion and minced garlic. Cook until softened and fragrant, about 3–5 minutes. If using flour, stir it in now and cook for 1 minute.
- Return the lamb to the pot. Add the broth, sliced carrots, diced potatoes, thyme, rosemary, salt, and pepper. Bring the pot to a boil, then reduce heat to low. Cover and let simmer for 1.5 to 2 hours until the lamb is tender.
Notes
For a thicker stew, mix flour or cornstarch with cold water and stir in at the end. Adjust seasoning before serving.
- Prep Time: 20 minutes
- Cook Time: 105 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 100mg