Portuguese Lamb Stew
A hearty and flavorful stew originating from Portugal, made with tender lamb and vibrant vegetables.
Ingredients
- ●1.5 pounds Lamb shoulderCut into 1-inch cubes
- ●1 medium OnionChopped
- ●3 medium CarrotsSliced
- ●2 large PotatoesDiced
- ●1 medium Red bell pepperChopped
- ●3 cloves GarlicMinced
- ●1 cup Port wineRed wine
- ●2 cups Beef brothLow-sodium
- ●2 tablespoons Tomato pasteConcentrated
Instructions
- 1
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
- 2
Brown the lamb cubes in batches until browned on all sides. Remove from heat and set aside.
- 3
Add the chopped onion to the pot and cook until softened, about 5 minutes.
- 4
Add the sliced carrots and diced potatoes to the pot. Cook for 5 minutes, stirring occasionally.
- 5
Add the minced garlic and cook for 1 minute, stirring constantly.
- 6
Add the browned lamb, red wine, beef broth, and tomato paste to the pot. Stir to combine.
- 7
Bring the stew to a boil, then cover the pot and transfer to the oven.
- 8
Bake at 300°F (150°C) for 2 hours, or until the lamb is tender and the vegetables are cooked through.
- 9
Season with salt and pepper to taste.
- 10
Serve hot, garnished with fresh herbs if desired.