Lamb Stew
Lamb Stew simmers aromatics, broth, and hearty ingredients into a warm, comforting bowl.
About This Recipe
Lamb Stew starts with aromatics and broth that build flavor as they simmer.
Keep the simmer gentle so the ingredients turn tender without becoming dull.
Ingredients
- ✓1-1/2 pounds lamb stew meat
- ✓2 tablespoons olive oil, divided
- ✓3 large onions, quartered
- ✓3 medium carrots, cut into 1-inch pieces
- ✓4 small potatoes, peeled and cubed
- ✓1 can (14-1/2 ounces) beef broth
- ✓3/4 teaspoon salt
- ✓1/4 teaspoon pepper
- ✓1 tablespoon butter
- ✓1 tablespoon all-purpose flour
- ✓1-1/2 teaspoons minced fresh parsley
- ✓1-1/2 teaspoons minced chives
- ✓1/2 teaspoon minced fresh thyme
Ingredient Notes
- Broth: Use a flavorful broth because it carries the whole bowl.
- Aromatics: Onion, garlic, herbs, or spices build the base.
- Main ingredients: Cut pieces evenly so they cook at the same pace.
- Finish: Add herbs, acid, or seasoning at the end to brighten flavor.
Instructions
- 1
In a Dutch oven, brown the meat in 1 tablespoon of oil over medium heat until the meat is no longer pink. Remove it with a slotted spoon, and set it aside.
- 2
Add the onions, carrots and remaining oil to the pan. Cook for five minutes or until the onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb, and bring the stew to a boil.
- 3
Remove the Dutch oven from the heat. Cover and bake the stew at 350°F for 50 to 60 minutes or until the meat and vegetables are tender.
- 4
With a slotted spoon, remove the meat and vegetables from the Dutch oven and transfer them to a large bowl. Set them aside and keep warm. Pour the pan juices into another bowl, and set it aside. In the Dutch oven, melt the butter over medium heat. Stir in the flour until a smooth roux forms. Gradually whisk in the pan juices. Bring the mixture to a boil. Cook and stir for two minutes or until the juices have thickened. Stir in the parsley, chives, thyme, meat and vegetables, and heat them through. Portion out the stew into bowls and .
Katy’s Kitchen Tips
- Sauté aromatics before adding broth.
- Simmer gently instead of boiling hard.
- Skim or stir as needed for a clean texture.
- Finish with herbs or acid to brighten the bowl.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Lamb Stew
Serve Lamb Stew with crusty bread, crackers, salad, herbs, or a bright squeeze of lemon.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat gently on the stovetop, adding broth or water if the soup thickens.
Common Mistakes to Avoid
- Hard boiling: A rough boil can toughen meat or cloud broth.
- Underseasoning: Broth needs enough salt and aromatics.
- Adding delicate items too early: Noodles, herbs, or seafood can overcook quickly.
- Skipping final taste: A little acid or herbs can brighten the bowl.
FAQ
Can I make Lamb Stew ahead?
Yes. Soups and stews often taste even better after resting.
Can I freeze it?
Broth-based soups freeze well; creamy soups need gentle reheating.
How do I thicken it?
Simmer uncovered, blend a small portion, or add a little thickener.
How do I brighten the flavor?
Finish with herbs, citrus, vinegar, or pepper.
Nutrition Facts
- Calories: 360 calories
- Carbohydrates: 34g carbohydrate (6g sugars
- Cholesterol: 79mg cholesterol
- Fiber: 4g fiber)
- Protein: 27g protein. <b>Diabetic Exchanges</b>: 3 lean meat
- Sodium: 721mg sodium
- Fat: 13g fat (4g saturated fat)