Lamb Stew

🛒 Ingredients

• Lamb Shoulder, cubed 90 g · 225 kcal
• Potatoes, peeled and cubed 120 g · 84 kcal
• Carrots, peeled and sliced 60 g · 21 kcal
• Celery stalks, sliced 40 g · 6 kcal
• Onion, chopped 60 g · 24 kcal
• Garlic, minced 5 g · 8 kcal
• Beef or Lamb Broth 104 g · 8 kcal
• Tomato Paste 10 g · 8 kcal
• Olive Oil 8 g · 71 kcal
• Bay Leaf 1 g · 0 kcal
• Dried Thyme 1 g · 0 kcal

👨‍🍳 Instructions

1. Pat lamb dry and season with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches until well-caramelized on all sides; remove and set aside.
2. Add onion, carrots, celery, and garlic to the pot. Sauté for 5-7 minutes until vegetables soften, scraping up any browned bits from the bottom. Stir in tomato paste and cook for another minute.
3. Return the lamb to the pot. Add potatoes, beef or lamb broth, bay leaf, and dried thyme. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until lamb is very tender.
4. Remove bay leaf. Season the stew with additional salt and pepper to taste. Serve hot, optionally garnished with fresh parsley.