Hearty Herb-Infused Lamb Stew
A robust and flavorful lamb stew infused with fresh herbs and hearty vegetables, perfect for warming up during chilly evenings.
Prep time: 30 minutesCook time: 3 hoursServes: 6
Ingredients
2 lbs lamb shoulder
1 tsp salt
1/2 tsp black pepper
1/4 cup all-purpose flour
2 tbsp olive oil
1 large onion (chopped)
4 cloves garlic (minced)
4 cups beef broth
1 cup red wine
2 cups diced tomatoes
2 large carrots (sliced)
2 stalks celery (sliced)
1 large potato (cubed)
1 tbsp fresh rosemary (chopped)
1 tbsp fresh thyme (chopped)
1 bay leaf
Instructions
1. Season lamb with salt and pepper and dust with flour.
2. Heat olive oil in a large pot over medium-high heat and brown the lamb on all sides. Remove and set aside.
3. In the same pot, add onion and garlic and sauté until onion is translucent.
4. Pour in red wine to deglaze the pot, scraping up brown bits from the bottom.
5. Return lamb to the pot and add beef broth, diced tomatoes, carrots, celery, and potato.
6. Stir in rosemary, thyme, and bay leaf.
7. Bring to a boil, then reduce heat and let simmer for 2 hours or until lamb is tender.
8. Remove bay leaf before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently in a saucepan over medium heat until warmed through, or in a microwave-safe dish in the microwave.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
