Lamb Stew
This is great for that leftover lamb.
Servings: 6
Equipment
- Dutch Oven or Large pot
Ingredients
- 1 Tablespoon Vegetable oil
- 2 lbs Lamb shoulder roast, cubed into 1" pieces
- 1 Onion Chopped
- 2 Carrots Peeled and cut into rounds
- 2 Stalks celery Chopped (I leave these out)
- Kosher salt
- Freshly ground black pepper
- 3 Cloves garlic Minced
- ¼ Cup Tomato paste
- 1 Teaspoon Ground cumin
- 1 Teaspoon Smoked paprika
- 6 Cups Low-sodium beef broth
- 1 Cup Red wine
- 1 Tablespoon Worcestershire sauce
- 3 Sprigs fresh rosemary
- 2 Bay leaves
- 2 lbs baby potatoes, halved
- ¼ Cup freshly chopped parsley For garnish
Instructions
- In a large dutch oven or pot over medium-high heat, heat oil. Add lamb and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer to a plate.
- In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic, tomato paste, cumin, and paprika and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
- Add lamb back to dutch oven then add broth, wine, Worcestershire sauce, rosemary, and bay leaves.
- Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until lamb is tender, 30 minutes.
- Add potatoes and simmer, covered, until potatoes are tender and stew has thickened, 30 minutes.
- Remove bay leaves and rosemary and garnish with parsley before serving.