Description
Warm up with this hearty Pot Lamb Stew, featuring tender lamb and vibrant vegetables simmered to perfection. A cozy meal that’s perfect for family gatherings or chilly evenings.
Ingredients
Scale
- 2 lbs lamb shoulder
- 2 large carrots, sliced
- 1 lb Yukon Gold potatoes, cubed
- 1 large sweet onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 tsp fresh thyme
- 2 tsp fresh rosemary
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- 1. Prepare Your Ingredients: Chop the onion, slice the carrots, and cube the potatoes. Set aside.
- 2. Sear the Lamb: Heat olive oil in a large pot over medium-high heat. Season lamb shoulder with salt and pepper, then brown on all sides for about 5 minutes.
- 3. Add Onions and Garlic: Once browned, add diced onions and minced garlic to the pot. Sauté until soft and fragrant, about 5 minutes.
- 4. Incorporate Vegetables: Stir in sliced carrots and cubed potatoes for 2 minutes before adding beef broth along with thyme and rosemary.
- 5. Simmer Away: Bring to a gentle boil, then lower the heat. Cover and let simmer for at least one hour until everything is tender.
- 6. Serve It Up: Check seasoning and tenderness before ladling into bowls. Serve hot with crusty bread or mashed potatoes.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg
Keywords: - Feel free to swap out veggies based on your preferences; consider adding mushrooms or green beans for variety. - For an extra depth of flavor, include a splash of Worcestershire sauce or soy sauce.