Lamb Portuguese Stew
A hearty and flavorful stew originating from Portugal, made with tender lamb and a variety of vegetables.
Ingredients
- ●1 pound lamb shoulder
- ●2 medium onion
- ●3 cloves garlic
- ●2 large potatoes
- ●4 medium carrots
- ●1 cup red wine
- ●2 cups beef broth
- ●2 tablespoons tomato paste
- ●2 tablespoons olive oil
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium-high heat.
- 2
Sear the lamb shoulder until browned on all sides, about 5 minutes. Remove from the pot and set aside.
- 3
Add the onion to the pot and cook until softened, about 5 minutes.
- 4
Add the garlic and cook for an additional minute.
- 5
Add the potatoes and carrots to the pot and cook for 5 minutes.
- 6
Add the red wine to the pot and cook until the liquid has almost completely evaporated, about 5 minutes.
- 7
Add the beef broth and tomato paste to the pot and stir to combine.
- 8
Return the lamb shoulder to the pot and bring the stew to a boil.
- 9
Cover the pot and transfer to the oven. Braise the stew for 2 1/2 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 parsley if desired.