Description
A hearty and flavorful lamb stew cooked to perfection in a Dutch oven.
Ingredients
Scale
- 2 pounds lamb, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 carrots, sliced
- 2 potatoes, diced
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- 1 tablespoon tomato paste
- salt to taste
- black pepper to taste
Instructions
- Heat olive oil in a Dutch oven over medium heat.
- Add lamb and brown on all sides.
- Remove lamb and set aside.
- Add onion and garlic, sauté until soft.
- Stir in carrots and potatoes.
- Add the lamb back to the pot.
- Pour in the beef broth and add thyme, rosemary, and tomato paste.
- Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours.
- Season with salt and pepper before serving.
Notes
- Serve with crusty bread for dipping.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg