Ingredients
- 500 g lamb meat boneless and cubed
- 2 tbsp vegetable oil
- 1 onion chopped
- 2 garlic cloves minced
- 2 carrots peeled and sliced
- 2 potatoes peeled and sliced
- 1 leek sliced (Optional)
- 2 celery stalks sliced
- 2 tbsp all-purpose flour
- 750 ml beef or vegetable broth
- 250 ml red wine (optional)
- 2 bay leaves
- 1 tsp dried thyme
- 250 g frozen peas
- fresh parsley chopped, for garnish (optional)
- salt to taste
- pepper to taste
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
- Add the cubed lamb meat and brown it on all sides. This should take about 5 minutes. Remove the browned meat from the pot and set it aside.
- In the same pot, add the chopped onion and minced garlic. Sauté for a few minutes until the onions are translucent and fragrant.
- Add the sliced carrots, diced potatoes, sliced leek (if using), and sliced celery to the pot. Cook for about 5 minutes, stirring occasionally.
- Sprinkle the all-purpose flour over the vegetables and stir well to coat them. This will help thicken the stew.
- Return the browned lamb meat to the pot and pour in the beef or vegetable broth and red wine (if using). Stir to combine.
- Add the bay leaves and dried thyme to the pot. Season with salt and pepper to taste.
- Bring the stew to a boil, then reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through. Stir occasionally and add more broth if needed to maintain the desired consistency.
- About 15 minutes before serving, add the frozen peas to the stew and stir. Cook until the peas are heated through.
- Taste the stew and adjust the seasoning if necessary.
- Remove the bay leaves before serving.
- Garnish the lamb stew with chopped fresh parsley, if desired.Serve the delicious lamb stew hot and enjoy!
Nutrition Facts
Lamb stew
Amount per Serving
Calories
479
% Daily Value*
Fat
14
g
22
%
Saturated Fat
4
g
25
%
Trans Fat
0.05
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
4
g
Cholesterol
81
mg
27
%
Sodium
867
mg
38
%
Potassium
1232
mg
35
%
Carbohydrates
44
g
15
%
Fiber
8
g
33
%
Sugar
10
g
11
%
Protein
32
g
64
%
Vitamin A
6367
IU
127
%
Vitamin C
53
mg
64
%
Calcium
84
mg
8
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.