Rustic Lamb Stew

🕒 Prep: 15 min
🔥 Cook: 2 hours
🍽 Serves: 6
★★★★★
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This Rustic Lamb Stew is a hearty, down-to-earth dish that’s perfect for a cozy night in. With tender chunks of lamb, an array of vegetables, and a rich, savory broth, it’s sure to be a family favorite. Dive in and enjoy the classic flavors that remind you of home-cooked goodness.

Ingredients for Rustic Lamb Stew

Lamb shoulder is the star of the show, offering rich flavor and a tender texture when cooked slowly. Olive oil is used to brown the lamb, enhancing its depth of flavor. Onion and garlic form the savory base of the stew, while carrots and potatoes add heartiness and a sweet earthiness. Beef broth and red wine create a flavorful liquid that the lamb and veggies absorb. Tomato paste adds a touch of acidity and richness. Fresh rosemary and thyme bring a fragrant, herbal note that ties everything together.

Tips & Tricks

  • For a thicker broth, remove the lid during the last 20 minutes of cooking.
  • Use a good quality red wine for the best flavor. A wine you’d enjoy drinking works well.
  • If you prefer a leaner stew, trim excess fat from the lamb before cooking.

Serving Suggestions

This stew pairs wonderfully with a crusty bread or a simple side salad. You can also serve it over a bed of rice or mashed potatoes to soak up the delicious broth. Consider a glass of the same red wine used in cooking for a harmonious dining experience.

Frequently Asked Questions

Can I use a different cut of lamb?
Yes, lamb shank or leg can be used, but ensure they are cut into manageable chunks.
Can I make this stew in a slow cooker?
Absolutely! Brown the lamb and sauté the veggies first, then transfer to the slow cooker and cook on low for 6-8 hours.

Rustic Lamb Stew Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Add the lamb chunks, browning them on all sides. This step is crucial for developing the stew’s deep flavor. Once browned, remove the lamb and set it aside. In the same pot, toss in the onions and garlic. Sauté until the onions are translucent and fragrant.

Next, add the carrots and potatoes to the pot. Let them cook for about five minutes, just enough to start softening. Return the browned lamb to the mix and pour in the beef broth and red wine. Stir in the tomato paste, rosemary, and thyme. Give everything a good stir to combine well.

Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours. This slow cooking will tenderize the lamb and infuse the flavors throughout the stew. Before serving, taste and season with salt and pepper to suit your preference.

Why You'll Love This Recipe

  • Perfectly tender lamb that melts in your mouth.
  • Rich, aromatic broth infused with herbs.
  • Simple yet satisfying — a one-pot wonder.
  • Great for making ahead and freezes beautifully.

Ingredients

2 lbs lamb shoulder, cut into chunks
2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
3 carrots, peeled and sliced
3 potatoes, peeled and diced
2 cups beef broth
1 cup red wine
2 tbsp tomato paste
2 tsp fresh rosemary, chopped
2 tsp fresh thyme, chopped
Salt and pepper to taste

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Brown the lamb chunks on all sides.
2. Remove the lamb and set aside. In the same pot, add onions and garlic, sauté until translucent.
3. Stir in carrots and potatoes, cook for another 5 minutes.
4. Return the lamb to the pot, pour in beef broth and red wine.
5. Add tomato paste, rosemary, and thyme. Stir well to combine.
6. Bring to a boil, then reduce heat to low and simmer covered for 1.5-2 hours until lamb and vegetables are tender.
7. Season with salt and pepper to taste before serving.

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