Description
Warm your soul with this hearty Pot Lamb Stew, featuring tender lamb, vibrant vegetables, and aromatic herbs. Perfect for cozy evenings or family gatherings.
Ingredients
Scale
- 2 lbs lamb shoulder, cut into bite-sized pieces
- 2 large yellow onions, diced
- 3 cups fresh carrots, sliced
- 4 cloves garlic, crushed
- 4 medium Yukon Gold potatoes, cubed
- 4 cups low-sodium beef broth
- 2 sprigs fresh rosemary (or 1 tsp dried)
- 2 tsp fresh thyme (or 1 tsp dried)
- Salt and pepper to taste
Instructions
- Chop lamb shoulder into bite-sized pieces. Dice onions, slice carrots into rounds, and cube potatoes. Crush garlic cloves.
- In a large pot over medium-high heat, add a splash of oil. Once hot, add lamb pieces and brown on all sides. Remove from pot and set aside.
- In the same pot, add onions and garlic. Sauté until translucent. Add carrots and cook until slightly softened.
- Return browned lamb to the pot with sautéed vegetables. Add cubed potatoes, beef broth, rosemary, thyme, salt, and pepper. Bring to a gentle simmer while stirring occasionally.
- Reduce heat to low and cover the pot. Simmer for about two hours or until the lamb is fork-tender. Alternatively, transfer to a slow cooker and cook on low for six hours.
- Once done, serve hot! Pair with crusty bread or creamy mashed potatoes for an unforgettable meal experience.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 540mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg
Keywords: Feel free to substitute vegetables based on availability; peas or sweet potatoes work well. For added depth of flavor without wine, consider using a splash of balsamic vinegar.