Lamb Stew
A hearty, flavorful stew from Portugal that's perfect for a chilly evening. Made with tender lamb and a rich, garlicky broth.
Ingredients
- ●1 pound Lamb shouldercut into 1-inch cubes
- ●3 cloves Garlicminced
- ●2 tablespoons Tempting olive oil
- ●1 medium Onionchopped
- ●2 medium Carrotspeeled and chopped
- ●2 large Potatoespeeled and chopped
- ●1 cup Red winedry
- ●2 cups Chicken broth
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium-high heat.
- 2
Brown the lamb cubes in batches until browned on all sides, about 5 minutes.
- 3
Remove the lamb from the pot and set aside.
- 4
Add the minced garlic to the pot and cook until fragrant, about 1 minute.
- 5
Add the chopped onion to the pot and cook until softened, about 5 minutes.
- 6
Add the chopped carrots and potatoes to the pot and cook for 5 minutes.
- 7
Add the browned lamb, red wine, and chicken broth to the pot.
- 8
Bring the stew to a boil, then cover the pot and transfer it to the oven.
- 9
Bake the stew at 300°F for 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.