Braised Australian Lamb Stew
A hearty, comforting stew made with tender lamb and a rich, flavorful broth. Perfect for a chilly evening.
Ingredients
- ●1.5 kg lamb shouldercut into 2-inch cubes
- ●2 medium onionchopped
- ●3 cloves garlicminced
- ●4 medium carrotpeeled and chopped
- ●2 large potatopeeled and chopped
- ●1 cup red winedry
- ●2 cups beef brothlow-sodium
- ●2 tbsp tomato paste
- ●2 tbsp olive oil
- ●2 sprigs fresh thymechopped
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium-high heat.
- 2
Brown the lamb on all sides, about 5 minutes. Remove the lamb from the pot and set aside.
- 3
Reduce the heat to medium and cook the onion and garlic until softened, about 5 minutes.
- 4
Add the carrot and potato and cook for an additional 5 minutes.
- 5
Add the red wine, beef broth, tomato paste, and browned lamb back into the pot.
- 6
Cover the pot and transfer to the oven.
- 7
Braise the stew for 2 1/2 hours, or until the lamb is tender.
- 8
Remove the pot from the oven and stir in the chopped thyme.
- 9
Season the stew with salt and pepper to taste.
- 10
Serve the stew hot, garnished with additional thyme if desired.