Lamb Stew with Sausage
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 20 mins
-
Servings
6
-
Calories
425 kcal
-
Course
Main Course
-
Cuisine
American
Lamb Stew with Sausage
Description
The stew begins by browning Italian sausage and flour-dusted lamb chunks to develop a flavorful crust. Aromatics including diced onion and smashed garlic cook until translucent, with flour added to thicken the base. The pot is deglazed and combined with beef broth, red wine, and tomato sauce for depth. Large chunks of carrots, Yukon gold potatoes, and quartered portabella mushrooms are added along with sprigs of fresh thyme. The stew simmers until the meat is tender and vegetables are cooked through, resulting in a thick, savory dish that balances the spicy sausage with the rich lamb.
Ladle into bowls and garnish with chopped parsley. This stew serves well as a filling meal during cooler weather and pairs nicely with crusty bread to soak up the sauce.
Ingredients
- 2 tablespoons olive oil divided
- ½ pound spicy Italian sausage
- 1 ½ pounds leg of lamb cut into 1 ½ inch pieces, boneless, or lamb shoulder
- salt
- black pepper
- ¼ cup all-purpose flour
- 1 yellow onion diced, large
- 6 cloves garlic (smashed)
- 2 ½ cups beef broth
- 1 cup red wine
- 15 ounces tomato sauce canned
- 2 carrot cut into large chunks, large
- 1 pound potato cut into large chunks, Yukon gold variety
- 1 pound portabella mushrooms quartered, baby
- 6 thyme sprigs
- ¼ cup parsley (chopped)
Instructions
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium high heat. Remove the sausage from their casings and fry in the oil until browned. Set aside on a plate.
- Meanwhile, season the lamb chunks with salt and pepper, and toss in ¼ cup all purpose flour. Shake off any excess flour and add the lamb to the pot (reserve the flour for use later). Sear the lamb on all sides––do not move it until it has browned on each side. Remove the lamb from the pot and set aside with the sausage.
- Add the onion and garlic cloves to the pan, and deglaze with a splash of water or stock. Season with salt and pepper, and cook the onions and garlic for 5 minutes, until the onions begin to turn translucent. Add the remaining flour to the onions and stir. Cook for another minute.
- Add the broth and wine, and bring to a simmer. Then add the seared lamb and sausage back to the pot, along with tomato sauce, carrots, potatoes, mushrooms, and thyme. Season the stew with salt and pepper. Bring to a simmer, cover, and turn the heat down to low.
- Simmer for 90 minutes. Adjust seasoning to taste one last time, and serve the stew over buttered noodles and garnish with chopped parsley. You can also serve over rice or mashed potatoes!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 27g | 9% |
| Protein | 27g | 54% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 74mg | 25% |
| Sodium | 545mg | 23% |
| Potassium | 1561mg | 33% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 3962IU | 79% |
| Vitamin C | 23mg | 26% |
| Calcium | 88mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
