Lamb Stew
User Reviews
5
Lamb Stew
Description
The recipe begins by browning lamb stew meat seasoned with salt and pepper in canola oil to develop a golden crust. Onions, garlic, and thyme are briefly cooked in the same pot, then butter and flour are added to form a roux which thickens the broth when beef broth is whisked in. Carrots and potatoes join the braise before returning the lamb to the pot. Covered and cooked in the oven at 325°F for about an hour, the stew emerges tender and well-developed.
The broth combines the savory depth of seared lamb and beef broth with softened vegetables and fragrant herbs for a comforting stew with a velvety texture. The carrots and potatoes add heartiness and absorb the savory flavors of the broth and meat. Cooking it low and slow in the oven helps meld ingredients and tenderize the lamb thoroughly.
This stew makes a satisfying dinner especially in cooler weather. Serve it with crusty bread or over mashed potatoes for a filling meal. The recipe is straightforward, relying on simple fresh ingredients and classic braising techniques to create a traditional lamb stew experience.
Ingredients
- 2 tablespoons canola oil
- 2 pounds lamb stew meat
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper coarse ground
- 1 yellow onion , diced
- 2 cloves garlic , minced
- 1 teaspoon thyme
- 1 tablespoon butter
- 1 tablespoon flour
- 4 cups beef broth
- 2 carrot peeled and cut into 1 inch chunks
- 4 yukon potatoes , cut into 1 inch chunks
Instructions
- Preheat the oven to 325 degrees and add the canola oil to a large dutch oven on medium heat.
- Season the lamb with salt and pepper and brown well in the oil for 3-4 minutes before removing from the pot.
- Add the onions, garlic, and thyme cooking for just 2 minutes until the onions are slightly translucent then add in the butter and flour and whisk until the flour is absorbed before whisking in the broth.
- Add in the carrots, potatoes and lamb, bring to a simmer, then cover and put into the oven for 60-65 minutes until tender.
Notes
- Use a large dutch oven and preheat oven to 325°F for slow braising.
- Brown the lamb well before adding other ingredients to build flavor.
- Cook covered in oven until lamb is tender, about 60-65 minutes, checking doneness by tenderness.
- Timing links in instructions may start a kitchen timer if using the recipe digitally.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 19g | 6% |
| Protein | 35g | 70% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 103mg | 34% |
| Sodium | 1124mg | 47% |
| Potassium | 1075mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 3470IU | 69% |
| Vitamin C | 16.3mg | 18% |
| Calcium | 70mg | 7% |
| Iron | 6.8mg | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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