Traditional Portuguese Lamb Stew
A hearty and flavorful stew made with lamb, vegetables, and herbs, inspired by the traditional Portuguese cuisine.
Ingredients
- ●1 pound boneless lamb shoulder, cut into 1 1/2-inch pieces lamb
- ●1 large, chopped onion
- ●3 cloves, minced garlic
- ●2 sprigs, chopped rosemary
- ●1 cup port wine tangy
- ●2 cups vegetable broth
- ●2 large, peeled and cubed potatoes
- ●2 medium, peeled and sliced carrots
- ●2 tablespoons tomato paste
- ●2 tablespoons olive oil
Instructions
- 1
Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat.
- 2
Add the lamb and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
- 3
Add the remaining 1 tablespoon of olive oil, then add the onion and cook until softened, about 5 minutes.
- 4
Add the garlic and cook for 1 minute.
- 5
Add the rosemary, port wine, vegetable broth, potatoes, carrots, and tomato paste. Stir to combine.
- 6
Return the lamb to the pot, cover, and bring to a boil.
- 7
Transfer the pot to the preheated oven and braise for 2 1/2 hours, or until the lamb is tender.
- 8
Season with salt and pepper to taste.
- 9
Serve hot, garnished with additional rosemary if desired.