Below is the downloadable version of the below recipe.
Hearty, flavorful lamb stew can be yours in under 2 hours, and all in one pot! With a rich, velvety broth and tender pieces of lamb, you'd be hard pressed to find a cozier cold weather meal.
Pro tip: You might be wondering where the flour is in this recipe is. We've got good news: you don't need it! When the potatoes are added, they release their natural starches, which just so happen to be very good at thickening the stew. The resulting broth is velvety smooth and super flavorful. We suggest serving with plenty of bread, you're gonna want to soak up every last drop.
Lamb Stew
Ingredients
1 tbsp. vegetable oil
907g lamb shoulder roast, cubed into 1" pieces
1 onion, chopped
2 carrots, peeled and cut into rounds
2 stalks celery, chopped
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
1/4 c. tomato paste
1 tsp. ground cumin
1 tsp. smoked paprika
6 c. low-sodium beef broth
1 c. red wine
1 tbsp. Worcestershire sauce
3 sprigs fresh rosemary
2 bay leaves
907g baby potatoes, halved
1/4 c. freshly chopped parsley, for garnish
Method
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.