Lamb Stew
This easy lamb stew recipe is filled with healthy and tasty ingredients. It's a one pot stew that's packed with vegetables, lamb and spices.
- Prep time
- 15 min
- Cook time
- 3 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp olive oil
- 1 lb lamb shoulder (cut into 1/2 inch pieces)
- 2 tbsp all purpose flour
- 1 large white onion (sliced)
- 3 stalks celery (chopped)
- 2 large carrots (chopped)
- 5 cloves garlic (minced)
- 3 yukon gold potatoes (cut into 1 inch cubes)
- 2 tbsp tomato paste
- 2 cups mushrooms (cut into quarters)
- 1 tsp salt
- 1 bay leaf
- 1/2 tsp black pepper
- 1/2 tsp turmeric
- 5 cups beef broth
- 1/2 cup parsley
Instructions
- 1
Heat olive oil in a dutch oven over medium heat.
- 2
Mix lamb and flour in a bowl and sauté in the Dutch oven until the lamb is brown on the outside.
- 3
Remove the lamb from the dutch oven and saute onions in the same pot until golden brown.
- 4
Add in celery, carrots, garlic and potato to the onion and saute for about 10 minutes.
- 5
Add the lamb back to the dutch oven.
- 6
Add tomato paste, mushrooms, salt, bay leaf, black pepper and turmeric to the lamb and vegetables. Stir well until everything is combined.
- 7
Add in beef broth, stir and cover with the lid.
- 8
Turn the heat to medium low and let it cook for about two hours until the lamb and vegetables are fully cooked.
- 9
Take the lid off and let it simmer for 15 minutes.
- 10
Top with parsley and serve warm.