Heavenly Spring Lamb Stew Recipe for Cozy Nights
Enjoy this spring lamb stew recipe, a comforting dish perfect for cozy nights with seasonal ingredients and rich flavors.
Equipment
- - Large pot
Ingredients
For the Stew
- 2 tablespoons vegetable oil or olive oil for more flavor
- 2 pounds lamb shoulder roast can substitute with lamb shanks or beef
- 1 large onion yellow or white onions work best
- 3 medium carrots or parsnips as an alternative
- 2 stalks celery optional but adds depth
- 1 teaspoon kosher salt adjust to taste
- 1 teaspoon black pepper freshly ground is ideal
- 4 cloves garlic minced, can use garlic powder as a substitute
- 2 tablespoons tomato paste or equivalent fresh tomatoes
- 1 teaspoon ground cumin or coriander as an alternative
- 1 teaspoon smoked paprika can substitute with regular paprika
- 4 cups low-sodium beef broth or lamb/vegetable broth
- 1 cup red wine omit for non-alcoholic
- 2 tablespoons Worcestershire sauce or soy sauce
- 2 sprigs fresh rosemary or dried herbs as a substitute
- 2 leaves bay leaves
- 1 pound baby potatoes diced russet potatoes can substitute
- 2 tablespoons cornstarch optional, for thickening
- 1/2 cup cold water optional, for dissolving cornstarch
- 2 tablespoons fresh parsley for garnish
Instructions
How to Make Spring Lamb Stew
- Heat vegetable oil in a large pot over medium-high heat. Add lamb chunks and sear until browned on all sides, about 5-7 minutes. Set aside.
- In the same pot, add diced onion, sliced carrots, and chopped celery. Sauté for 5 minutes, seasoning with salt and pepper, until softened.
- Stir in minced garlic, tomato paste, ground cumin, and smoked paprika. Cook for about 1 minute until aromatic.
- Return seared lamb to the pot, pour in the beef broth, red wine, Worcestershire sauce, and add the rosemary and bay leaves. Bring to a boil.
- Reduce heat to simmer, cover, and cook for 30 minutes until lamb is tender.
- Stir in halved baby potatoes, cover again, and simmer for an additional 30 minutes until potatoes are tender.
- Remove bay leaves and rosemary before serving. Ladle into bowls, garnish with fresh parsley, and enjoy!
Notes
Optional: Pair with crusty bread for dipping.