One-Pot Lamb Stew Recipe
This luscious lamb stew is made with slowly-stewed lamb shoulder, baby potatoes, carrots, and spices. It's undoubtedly the perfect meal for a cold day.
Servings 8 servings
Calories 249kcal
Ingredients
- 2 lbs lamb shoulder
- 4 tbsp all purpose flour
- 1 tbsp oil olive or avocado
- 1 large onion white or yellow
- 4 cups beef broth
- 1 cup tomato puree
- 3 bay leaves
- 1 tbsp salt adjust to taste
- 1 tsp ground black pepper adjust to taste
- 1 tsp garlic powder
- 2 lbs baby potatoes cut into halves
- 3 large carrots cut into 2 inch pieces
- 3 tbsp parsley chopped
Instructions
- Cut lamb shoulder into two inch cubes. Coat all sides in flour. Preheat a pot with oil on medium high heat.
- Add lamb to the pot and brown on all sides. Slice the onion into quarter rings, then add them to the pot. Cook until lightly brown.
- Pour beef broth, tomato puree and bay leaves into the pot, scraping the bottom to deglaze the caramelized bits on the bottom of the pot.
- Allow it to simmer for about 60 minutes. Once lamb is tender, add in remaining ingredients and cook for about 30 more minutes.
- If desired, add more salt and pepper. Garnish with parsley and enjoy!
Nutrition
Calories: 249kcal | Carbohydrates: 30g | Protein: 19g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 46mg | Sodium: 1401mg | Potassium: 1005mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4121IU | Vitamin C: 30mg | Calcium: 51mg | Iron: 3mg