Ingredients:
- 1.5 lbs (680g) lamb shoulder or stew meat (cut into bite-sized pieces)
- 2 tbsp olive oil
- 1 large onion (chopped)
- 3 garlic cloves (minced)
- 4 cups beef or vegetable broth
- 1 cup red wine (optional, or extra broth)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 4 medium potatoes (peeled and cut into chunks)
- 4 carrots (peeled and sliced)
- 1 cup frozen peas (optional)
- Salt and pepper to taste
- Fresh parsley (chopped, for garnish)
Instructions:
1. Brown the Lamb:
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Add the lamb pieces and season with salt and pepper.
- Brown the lamb on all sides, about 5-7 minutes. You may need to do this in batches. Remove the lamb from the pot and set aside.
2. Sauté Aromatics:
- In the same pot, add a bit more oil if needed.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for an additional minute.
3. Prepare the Stew Base:
- Stir in the tomato paste and cook for 1-2 minutes.
- Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
- Add the beef or vegetable broth, dried thyme, dried rosemary, and bay leaves.
- Return the browned lamb to the pot.
4. Simmer the Stew:
- Bring the stew to a boil, then reduce the heat to low.
- Cover and simmer for about 1.5 hours, or until the lamb is tender and the flavors have melded.
5. Add Potatoes and Carrots:
- Add the potato chunks and sliced carrots to the pot.
- Continue to simmer, uncovered, for an additional 30-40 minutes, or until the vegetables are tender and the lamb is very tender.
6. Finish and Serve:
- If using, stir in the frozen peas and cook for an additional 5 minutes.
- Adjust seasoning with salt and pepper to taste.
- Garnish with chopped fresh parsley if desired.
Serve the lamb stew hot, ideally with crusty bread or over rice for a hearty meal. Enjoy your comforting lamb stew with potatoes and carrots!
