Lamb stew

Certainly. Below is a formal and complete recipe for a classic Lamb Stew — hearty, savory, and slow-simmered until the lamb is tender and the broth is deeply flavorful. Ideal for cool-weather meals or as a comforting main dish served with bread or over mashed potatoes.

Traditional Lamb Stew

Servings: 6

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours 20 minutes

Ingredients

• 2 tablespoons olive oil

• 2 pounds (900 g) lamb shoulder or leg, cut into 1½-inch pieces (trimmed of excess fat)

• Salt and freshly ground black pepper, to taste

• 2 tablespoons all-purpose flour

• 1 large onion, chopped

• 3 cloves garlic, minced

• 2 tablespoons tomato paste

• 1/2 cup (120 ml) dry red wine (optional but recommended)

• 4 cups (950 ml) beef or lamb broth

• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)

• 1 bay leaf

• 3 large carrots, peeled and cut into chunks

• 3 medium potatoes, peeled and cubed

• 2 celery stalks, sliced

• 1 cup (150 g) frozen peas (added at the end)

• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. Brown the Lamb:

1. Pat the lamb dry and season generously with salt and pepper.

2. Toss with flour to lightly coat.

3. In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat.

4. Brown the lamb in batches, turning to sear on all sides (about 5–7 minutes per batch). Remove and set aside.

2. Sauté the Aromatics:

1. In the same pot, reduce heat to medium and add the chopped onion. Sauté for 3–4 minutes.

2. Stir in the garlic and cook for another 1 minute.

3. Add the tomato paste and cook for 1–2 minutes, stirring to coat the onions.

3. Deglaze and Simmer:

1. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot.

2. Return the lamb to the pot. Add the broth, thyme, and bay leaf.

3. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour.

4. Add Vegetables:

1. After 1 hour, stir in the carrots, potatoes, and celery.

2. Continue to simmer, covered, for 45 minutes to 1 hour, or until the lamb and vegetables are tender.

5. Final Touches:

1. Stir in the frozen peas and simmer for another 5 minutes.

2. Discard the bay leaf.

3. Taste and adjust seasoning with salt and pepper.

6. Serve:

• Ladle into bowls and garnish with chopped parsley.

• Serve with crusty bread, mashed potatoes, or buttered noodles.

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.

• This stew also freezes well for up to 3 months.

Would you like an Irish-style version with Guinness, a Moroccan-spiced variation, or a pressure cooker adaptation?