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–+ servings

Hearty Lamb Stew

Rusti, simple and hearty this lamb stew is the perfect one-pot comfort food for a cold winter’s night
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Prep Time: 10 minutes
Cook Time: 1 hour 45 minutes
Course: Dinner
Cuisine: Canadian
Keyword: hearty, rustic, simple
Servings: 8
Calories: 284kcal

Equipment

  • Large skillet or Dutch oven

Ingredients

  • 2 lbs lamb shoulder cut into one-inch cubes (or lamb stewing meat)
  • 2-3 tbsp olive oil
  • Salt and freshly ground pepper to taste
  • 2 cloves garlic sliced
  • 1 onion coarsely chopped
  • 1 stalk celery chopped
  • 2 carrots peeled and cut into one- inch pieces
  • ¼ cup tomato paste
  • 2 tablespoons flour
  • 1 cup dry red wine
  • 3 cups low sodium beef stock
  • 1 cup water
  • 1 tbsp Worcestershire sauce
  • 1 bay leaf
  • 2-3 sprigs fresh rosemary
  • 8-10 small yellow potatoes halved, or quartered into one-inch pieces
  • ¾ cup frozen peas

Instructions

  • Season the lamb with salt and pepper. Heat 2 tablespoons of the olive oil in a large skillet or Dutch oven over medium high heat. Once the oil is hot, add the lamb in one layer and brown on all sides, about 10 minutes, working in batches if necessary. Transfer to a plate.
  • Reduce the heat to medium. Add the garlic and onions and celery to the pot and cook, stirring occasionally, for another 2-3 minutes, adding more olive oil if needed. Next add the tomato paste and cook, stirring, until the tomato paste has darkened, about 2 minutes.
  • Add the lamb back to the pan. Sprinkle with flour and stir to coat the meat evenly. Add the wine and stir until the mixture boils and thickens. Stir in the stock, and water.
  • Add the bay leaf, and rosemary, cover and simmer for 1 hour.
  • After the stew has cooked for an hour, add in the carrot, and potato. Taste and adjust seasoning.
  • Cover and continue cooking for 30 -45 minutes, or until the vegetables are tender. Stir in the frozen peas and let cook for another 1-2 minutes. Remove the rosemary and bay leaf before serving.
  • Serve with warm bread or biscuits on the side.

Notes

Turn leftovers into a hearty shepherd's pie topped with creamy mashed potato or turnip. 

Nutrition

Calories: 284kcal | Carbohydrates: 29g | Protein: 20g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 334mg | Potassium: 1064mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2791IU | Vitamin C: 30mg | Calcium: 50mg | Iron: 3mg
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