Pot Lamb Stew
Experience the warmth and comfort of Pot Lamb Stew, a hearty dish featuring tender lamb shoulder simmered in a savory broth with fresh vegetables and aromatic herbs. Perfect for chilly evenings or family gatherings, this stew brings delightful flavors and cherished memories to your dinner table. Each spoonful envelops you in nostalgia, making it an unforgettable meal that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Simmering
- Cuisine: American
Ingredients
Scale
- 2 lbs boneless lamb shoulder, cut into 1-inch pieces
- 3 medium carrots, chopped
- 3 stalks celery, chopped
- 2 medium Yukon Gold potatoes, cubed
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium beef broth
- 1/2 cup red wine
- 2 tsp fresh thyme, chopped
- 2 tsp fresh rosemary, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat. Season lamb with salt and pepper; sear until golden brown on all sides. Remove from pot.
- In the same pot, sauté onions, garlic, carrots, and celery for about 5 minutes until softened.
- Deglaze the pot with red wine, scraping up any browned bits; simmer for 2 minutes.
- Return lamb to the pot along with potatoes, beef broth, thyme, rosemary, and seasoning. Bring to a gentle boil.
- Reduce heat to low, cover, and simmer for about 2 hours until lamb is tender.
- Adjust seasoning before serving with crusty bread or over rice.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: For enhanced flavor, marinate the lamb overnight in garlic and herbs. Substitute lamb with beef or use mushrooms for a vegetarian option. Leftovers can be stored in an airtight container for up to three days.