One-Pot Lamb Stew Recipe
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
8 servings
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Calories
249 kcal
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Course
Main Course, Soup
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Cuisine
American
One-Pot Lamb Stew Recipe
Description
The One-Pot Lamb Stew Recipe includes lamb shoulder cubes dusted with flour and browned alongside onions for a flavorful base. The stew is built with beef broth, tomato puree, and bay leaves, simmered slowly to tenderize the meat. Baby potatoes and large carrot pieces are added to provide texture and soak up the savory juices. Seasonings like salt, black pepper, and garlic powder create a balanced, savory gravy. The finishing touch of chopped parsley brightens the rich stew. This method combines ingredients in one pot, concentrating flavors while ensuring the lamb becomes tender and the vegetables cook through.
The stew develops a thick, hearty texture from the flour-coated lamb and the gentle simmering, while the tomato puree contributes a subtle acidity balancing the richness of the meat. The baby potatoes become soft but maintain their shape, and the carrots add mild sweetness. This dish is well suited for a main course served hot, ideal for cooler weather when a filling stew is welcomed.
To serve, garnish with parsley for freshness and adjust seasoning as desired before plating. This stew can be served alone or accompanied by crusty bread or a simple salad to complement its rich flavors and textures.
Ingredients
- 2 lbs lamb shoulder
- 4 tbsp all-purpose flour
- 1 tbsp neutral cooking oil olive or avocado, generic cooking oil
- 1 onion white or yellow, large
- 4 cups beef broth
- 1 cup tomato puree
- 3 bay leaf
- 1 tbsp salt adjust to taste
- 1 tsp black pepper adjust to taste, ground
- 1 tsp garlic powder
- 2 lbs baby potato cut into halves
- 3 carrot cut into 2 inch pieces, large
- 3 tbsp parsley chopped
Instructions
- Cut lamb shoulder into two inch cubes. Coat all sides in flour. Preheat a pot with oil on medium high heat.
- Add lamb to the pot and brown on all sides. Slice the onion into quarter rings, then add them to the pot. Cook until lightly brown.
- Pour beef broth, tomato puree and bay leaves into the pot, scraping the bottom to deglaze the caramelized bits on the bottom of the pot.
- Allow it to simmer for about 60 minutes. Once lamb is tender, add in remaining ingredients and cook for about 30 more minutes.
- If desired, add more salt and pepper. Garnish with parsley and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 19g | 38% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 46mg | 15% |
| Sodium | 1401mg | 58% |
| Potassium | 1005mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 4121IU | 82% |
| Vitamin C | 30mg | 33% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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