Dutchmeat-basedvia groq
Lamb Stew
A hearty stew made with tender lamb and rich flavors.
⏱170 min🍽4 servings📊medium
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Ingredients
- ● 1 1/2 pounds lamb shoulder, cut into 1 1/2-inch cubesChoose a lamb shoulder with good marbling for tender results
- ● 2 tablespoons olive oilUse a neutral oil with a high smoke point
- ● 1 onion, choppedChoose a sweet onion like Vidalia or Maui
- ● 3 cloves garlic, mincedUse fresh garlic for the best flavor
- ● 2 carrots, peeled and choppedChoose firm, bright carrots
- ● 2 potatoes, peeled and choppedChoose high-starch potatoes like Russet or Idaho
- ● 1 cup lamb brothUse a store-bought or homemade broth
- ● 1 teaspoon dried thymeUse fresh thyme for the best flavor
- ● 1 bay leafChoose a fresh bay leaf for the best flavor
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Instructions
- 1
Heat the oil in a large Dutch oven over medium-high heat.
- 2
Add the lamb and cook until browned on all sides, about 5 minutes.
- 3
Remove the lamb from the pot and set it aside.
- 4
Add the onion to the pot and cook until softened, about 5 minutes.
- 5
Add the garlic and cook for 1 minute.
- 6
Add the carrots and potatoes to the pot and cook for 5 minutes.
- 7
Add the broth, thyme, and bay leaf to the pot.
- 8
Return the lamb to the pot and bring the stew to a boil.
- 9
Cover the pot and transfer it to the oven.
- 10
Bake the stew at 300°F (150°C) for 2 1/2 hours, or until the lamb is tender.
- 11
Remove the pot from the oven and let it cool slightly.
- 12
Remove the bay leaf and serve the stew hot.