Dutch Oven Lamb Stew

Recipe provided by Kita Roberts | Serves 6 | Prep: 20 min. | Cook: 2 hrs.

This foolproof lamb stew transforms simple ingredients into a meal with incredible richness and depth of flavor. By searing the meat and building a robust broth in your Dutch oven, you get fall-apart-tender lamb and hearty vegetables all simmered in a deliciously dark, savory sauce.

Directions

1. Preheat the oven to 325°F (165°C). Pat lamb pieces dry and season with salt and pepper.

2. Add oil to a Dutch oven over medium-high heat.

3. Add lamb in batches and sear until browned on all sides. Transfer to a plate. Set aside.

4. In the same pot, add butter. Once melted, add onions and celery. Cook for 4 to 5 minutes until softened.

5. Add garlic and thyme. Cook for another 1 minute until fragrant.

6. Stir in flour and cook for 1 to 2 minutes to remove the raw flour taste. Add tomato paste and stir until it deepens in color.

7. Slowly pour in broth, scraping up any browned bits to deglaze the bottom of the pot with a wooden spoon.

8. Return the seared lamb to the pot. Cover with the lid and transfer the Dutch oven to the preheated oven.

9. Cook for 1 hour. Then add the carrots and potatoes, and place the Dutch oven back into the oven and cook for a further for 30-45 minutes (or until the lamb is fork-tender).

10. Stir in peas and cook on the stovetop for 5 minutes. Adjust seasoning with salt and pepper. Garnish with chopped parsley before serving.

Ingredients

• 2 lb lamb shoulder (or stew meat cut into chunks)

• 2 tablespoons vegetable oil

• 2 tablespoons unsalted butter

• 1 teaspoon salt

• ½ teaspoon pepper

• 1 medium yellow onion, diced

• 2 celery stalks, chopped

• 4 garlic cloves, minced

• 2 sprigs thyme (or 1 teaspoon dried)

• 2 tablespoons all-purpose flour

• 2 tablespoons tomato paste

• 4 cups chicken broth

• 2 carrots, peeled and chopped

• 2 medium potatoes, peeled and cubed

• 1 cup frozen peas

• Fresh parsley (for garnish)

Nutrition

Serving: 1 serving | Calories: 276kcal | Carbohydrates: 24g | Protein: 24g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 1099mg | Potassium: 825mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3808IU | Vitamin C: 29mg | Calcium: 53mg | Iron: 3mg

This recipe originally appeared on GirlCarnivore.com/lamb-stew/.