Stew > Lamb Stews

Lamb Stew with Herbs and Vegetables Recipe

Ingredients with Measurements:
- 2 lbs lamb stew meat, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 lb potatoes, peeled and chopped
- 1 cup frozen peas
- 2 tbsp chopped fresh parsley

Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid

Step-by-step instructions:
1. Heat the olive oil in the Dutch oven over medium-high heat.
2. Add the lamb and cook until browned on all sides, about 5 minutes.
3. Remove the lamb from the pot and set aside.
4. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
5. Add the beef broth, red wine, bay leaves, thyme, rosemary, salt, and pepper to the pot and stir to combine.
6. Return the lamb to the pot and bring the mixture to a simmer.
7. Cover the pot with the lid and reduce the heat to low.
8. Simmer the stew for 1 hour, stirring occasionally.
9. Add the carrots, celery, and potatoes to the pot and stir to combine.
10. Cover the pot with the lid and simmer the stew for an additional 30 minutes, or until the vegetables are tender.
11. Stir in the frozen peas and chopped parsley and cook for an additional 5 minutes, or until the peas are heated through.


Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 35 minutes
Temperature:
Simmer on low heat
Serving size:
6 servings

Nutritional information:
Calories: 410
Fat: 14g
Carbohydrates: 29g
Protein: 37g
Sodium: 840mg
Fiber: 5g
Sugar: 6g

Substitutions for ingredients:
- Lamb stew meat can be substituted with beef stew meat.
- Red wine can be substituted with beef broth or chicken broth.
- Frozen peas can be substituted with fresh peas or green beans.

Variations:
- Add 1 cup of chopped mushrooms to the stew for extra flavor.
- Use sweet potatoes instead of regular potatoes for a healthier option.
- Add 1 cup of chopped kale or spinach to the stew for extra nutrients.

Tips and tricks:
- For a thicker stew, mix 1 tbsp of cornstarch with 1 tbsp of water and stir it into the stew during the last 5 minutes of cooking.
- Serve the stew with crusty bread or over mashed potatoes for a hearty meal.
- To save time, chop the vegetables the night before and store them in the refrigerator until ready to use.

Storage instructions:
Store the leftover stew in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the stew in a pot on the stove over low heat until heated through.

Presentation ideas:
Serve the stew in individual bowls and garnish with a sprig of fresh parsley.

Garnishes:
Fresh parsley, chopped chives, or croutons.

Pairings:
Serve the stew with a side salad or roasted vegetables.

Suggested side dishes:
Crusty bread, mashed potatoes, or rice.

Troubleshooting advice:
If the stew is too thin, mix 1 tbsp of cornstarch with 1 tbsp of water and stir it into the stew during the last 5 minutes of cooking.

Food safety advice:
Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
Stews have been a popular dish for centuries, dating back to ancient times. They were often made with tough cuts of meat and cooked slowly over a fire to tenderize the meat.

Flavor profiles:
The lamb stew is savory and hearty with a rich broth and tender chunks of meat and vegetables. The herbs add a depth of flavor and the peas provide a pop of sweetness.

Serving suggestions:
Serve the stew with a glass of red wine or a cold beer for a comforting meal.

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Taste: Savory, Herbal, Earthy, Rich, Comforting