Description
Warm your soul with this hearty Pot Lamb Stew, featuring tender lamb and vibrant vegetables slow-cooked to perfection for an unforgettable family meal.
Ingredients
Scale
- 2–3 lbs lamb shoulder (bone-in or boneless)
- 4 large carrots, sliced into thick rounds
- 4 medium Yukon Gold or Russet potatoes, cut into chunks
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium beef broth
- 3 sprigs fresh thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prepare Your Ingredients: Chop the onions, slice the carrots, and dice the potatoes. Wash your hands after handling raw meat.
- Sear the Lamb: Heat olive oil in a large pot over medium-high heat. Season the lamb shoulder with salt and pepper. Sear each side until golden brown, about four minutes per side. Remove the lamb from the pot.
- Add Aromatics: In the same pot, sauté onions and garlic until fragrant and soft, around three minutes. Return the lamb to the pot.
- Pour in Liquids: Add beef broth to the pot, scraping any bits stuck at the bottom. Bring to a boil then reduce heat to low.
- Add Vegetables: Add carrots and potatoes along with thyme sprigs. Cover and let simmer gently on low heat for about two hours.
- Serve Up Your Stew: Check if the lamb is tender (it should fall apart easily). Remove thyme before serving hot with crusty bread or creamy mashed potatoes.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 410
- Sugar: 5g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg
Keywords: Feel free to swap in your favorite vegetables like peas or parsnips. For extra flavor, consider adding herbs such as rosemary. Leftover stew can be stored in an airtight container for up to three days.