There’s nothing quite as comforting as a warm, hearty lamb stew on a chilly Monday. As the cold air lingers, this rich and flavourful dish will fill your home with inviting aromas and provide a perfect start to the week. So, whether you are looking for a cosy family dinner or a meal to enjoy while wrapped in a blanket, this lamb stew recipe is a soul-warming delight.
How to make a hearty lamb stew
Ingredients for the recipe:
- 1 Kg (shoulder or stewing cuts), cubed
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 potatoes, diced
- 1 cup of butternut squash (optional, for extra sweetness)
- 2 celery stalks, chopped
- 2 tbsp tomato paste
- 1 can (400g) diced tomatoes
- 3 cups of beef or lamb broth
- 1 cup of red wine (optional, enhances depth of flavour)
- 2 tsp of fresh rosemary (or 1 tsp dried)
- 1 tsp of thyme
- 1 bay leaf
- 1 tsp paprika
- Salt and black pepper to taste
- 1 cup of frozen peas (added at the end)
Method:
- Sear the lamb: Heat the olive oil in a large pot over medium-high heat. Season the lamb with salt and pepper, then sear until browned on all sides. Remove and set aside.
- Sauté aromatics: In the same pot, add onions, garlic, and celery. Cook until soft and fragnant, for about 3-4 minutes.
- Add tomato paste and wine: Stir in the tomato paste, then pour in the wine (if using). Let it cook for a few minutes to reduce.
- Simmer the stew: Return the lamb to the pot, add the diced tomatoes, broth, carrots, potatoes, squash, rosemary, thyme, bay leaf, and paprika. Bring to a gentle boil.
- Slow cook: Reduce heat, cover, and let it simmer for 1.5 to 2 hours until the lamb is tender. Stir occasionally.
- Final touches: Add the frozen peas in the last 10 minutes of cooking. Adjust seasoning if needed.
- Serve warm: Remove the bay leaf and serve hot with crusty bread or over mashed potatoes.
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