Lamb Stew
User Reviews
5
Lamb Stew
Description
The Lamb Stew recipe starts by browning lamb pieces in olive oil to develop a savory base. Garlic, onion, and a bouquet garni of parsley, thyme, and bay leaf are added alongside chopped tomatoes and seasoning, then simmered with water to infuse flavors. Carrots and potatoes are incorporated in stages, cooking until tender. A butter and flour roux is prepared separately and stirred in with fresh shelled peas to thicken the stew gently, providing a creamy consistency without overpowering the natural lamb flavor. Removing the bouquet garni before serving ensures a subtle herbal note without toughness.
This stew makes a substantial meal suitable for cooler weather, offering satisfying textures from the meat and vegetables. It can be served with crusty bread to soak up the sauce, making it practical for family dinners.
Swapping the cooking water for broth such as beef, chicken, or lamb stock can enhance the depth of flavor if available. The stew stores well and can be reheated gently, allowing flavors to meld further for leftovers.
Ingredients
- 3 pounds lamb meat (shoulder or lamb leg cut in medium cubes)
- 2 tablespoons extra virgin olive oil
- 3 teaspoons garlic minced
- 1 cup onion chopped
- 1 bouquet garni (parsley, thyme and bay leaf tied together)
- 4 cups tomato chopped
- salt to taste
- black pepper to taste
- 1/2 pound carrot
- 2 pounds potato
- 3 tablespoons all-purpose flour
- 2 tablespoons butter unsalted
- 1 pound green peas fresh and shelled
Instructions
- Cut the lamb meat into bite-sized pieces.
- Heat oil in a large pot over medium-high heat.
- Add the lamb pieces to very hot oil stirring once or twice.
- Let the meat brown for 3 to 4 minutes.
- Add garlic, onion, bouquet garni, tomatoes, salt, and pepper to the lamb base.
- Stir and cook for 5 minutes.
- Add 1 quart of water, bring to boil, then reduce heat to simmer for 45 minutes.
- Peel and cut carrots and potatoes into bite-sized pieces.
- Add carrots, stir, and cook for 5 minutes.
- Add potatoes, stir, and cook for 30 minutes.
- Melt butter in a small pan and add flour. Cook for 4 minutes, stirring constantly, to make a light roux.
- Add roux and peas to the stew. Stir to combine.
- Cook for a few minutes, until the stew has thickened.
- Remove the bouquet garni and serve.
Notes
- Replace water with beef, chicken, or lamb broth to deepen the stew's flavor.
- Serve the stew alongside fresh crusty bread to complement the rich sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 563 kcal
% Daily Value*
| Calories | 563kcal | 28% |
| Carbohydrates | 28g | 9% |
| Protein | 28g | 56% |
| Fat | 37g | 57% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 105mg | 35% |
| Sodium | 246mg | 10% |
| Potassium | 1088mg | 23% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 4430IU | 89% |
| Vitamin C | 40.9mg | 45% |
| Calcium | 131mg | 13% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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