Australian Lamb Stew
A hearty and comforting lamb stew originating from Australia, perfect for a cold evening. This recipe uses earthy flavors and a rich broth to bring out the best in the lamb.
Ingredients
- ●1 1/2 pounds Australian lamb shoulder, cut into 2-inch cubesLook for lamb shoulder with a good balance of fat and lean meat
- ●1 large Onion, choppedYou can use a sweet onion like Vidalia or a yellow onion
- ●2 medium Carrots, peeled and choppedUse a variety like Nantes or Danver for the best flavor
- ●2 large Potatoes, peeled and choppedChoose high-starch potatoes like Russet or Idaho
- ●1 cup Red wine, such as Cabernet SauvignonYou can also use beef broth if you prefer
- ●2 cups Beef brothUse a low-sodium broth to avoid overpowering the stew
- ●2 tablespoons Tomato pasteLook for a high-quality tomato paste with minimal added ingredients
- ●2 sprigs ThymeChoose fresh thyme for the best flavor
- ●1 sprig RosemaryUse fresh rosemary for the best flavor
Instructions
- 1
Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat.
- 2
Brown the lamb cubes in batches until they're nicely browned on all sides. Remove the lamb from the pot and set it aside.
- 3
Add the chopped onion to the pot and cook until it's softened and lightly browned.
- 4
Add the chopped carrots and cook for an additional 5 minutes.
- 5
Add the chopped potatoes and cook for an additional 5 minutes.
- 6
Add the red wine to the pot and cook until it's almost completely reduced.
- 7
Add the beef broth, tomato paste, thyme, and rosemary to the pot. Stir to combine.
- 8
Return the lamb to the pot and bring the stew to a boil.
- 9
Reduce the heat to low and simmer the stew, covered, for 2 1/2 to 3 hours, or until the lamb is tender.
- 10
Season the stew with salt and pepper to taste.
- 11
Serve the stew hot, garnished with fresh herbs if desired.