Name: Hearty Lamb Stew
Prep time: 30 min
Cook time: 2 h 20 min
Total time: 2 h 50 min
Ingredients: 2 lbs lamb shoulder, cut into chunks; 2 tablespoons olive oil or vegetable oil; 4 slices thick-cut bacon, chopped; 1 large yellow onion, chopped; 3 cloves garlic, minced; 4 large carrots, peeled and cut into chunks; 4 medium Yukon gold potatoes, halved; 1 small parsnip, peeled and cubed; 2 tablespoons tomato paste; 4 cups low-sodium beef or chicken broth; 1 cup water; 1 tablespoon Worcestershire sauce; 2 bay leaves; 1 teaspoon dried thyme or 2 sprigs fresh thyme; Salt and freshly ground black pepper, to taste; Fresh parsley, chopped (for garnish)

Description

This Lamb Stew is the perfect comfort food for chilly evenings and cozy dinners.

Ingredients

Scale

2 lbs lamb shoulder, cut into chunks
2 tablespoons olive oil or vegetable oil
4 slices thick-cut bacon, chopped
1 large yellow onion, chopped
3 cloves garlic, minced
4 large carrots, peeled and cut into chunks
4 medium Yukon gold potatoes, halved
1 small parsnip, peeled and cubed
2 tablespoons tomato paste
4 cups low-sodium beef or chicken broth
1 cup water
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme or 2 sprigs fresh thyme
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

Begin by heating your Dutch oven over medium-high heat and adding the olive oil. Make sure to pat the lamb chunks dry with some paper towels; this will help achieve a beautiful sear. Season the meat generously with salt and freshly ground black pepper. Add the lamb to the hot oil in batches, ensuring not to overcrowd the pan. Chef’s tip: Searing not only develops a rich flavor but also locks in the juices for a more tender stew. Once nicely browned, transfer the lamb to a plate and set it aside for later.
In the same pot, add the chopped bacon and cook until it turns slightly crispy. This step will infuse the fat into the pot, creating a flavorful base for the stew. Next, add the chopped onion and cook until it’s soft and translucent—this usually takes about 5 minutes. Stir in the minced garlic and tomato paste, letting them mingle for 1 to 2 minutes. The goal is to awaken the flavors and marry them together.
It’s time to deglaze! Pour a splash of broth or water into the pot, scraping up any delightful bits stuck at the bottom. This is where the magic happens—the essence of flavor from your lamb and bacon will meld beautifully into the dish. Return the browned lamb back into the pot and add the remaining broth, water, Worcestershire sauce, bay leaves, thyme, and any additional seasoning. Bring everything to a rolling boil before reducing the heat, covering, and letting the stew simmer. The perfect simmering duration is between 1.5 to 2 hours, allowing the lamb to become not just tender but melt-in-your-mouth delicious.
With approximately 30 minutes left on the clock, it’s time to introduce the vegetables. Toss in the chopped carrots, halved Yukon gold potatoes, and cubed parsnip. These veggies not only add color but also texture and nutrition. Keep the pot covered and let it simmer for another 30-40 minutes. You’ll know it’s done when the vegetables are tender yet still holding their shape.
Once everything is cooked to perfection, remove the bay leaves and adjust the seasoning as needed. For a finishing touch, sprinkle freshly chopped parsley over the stew to brighten the dish. Serve it hot, either by itself or with a side of crusty bread or creamy mashed potatoes to soak up that irresistible broth.

Notes

For best results, use fresh herbs instead of dried ones if you have them on hand, as they enhance the overall flavor.

Prep Time: 30 minutes
Cook Time: 2 hours 20 minutes
Category: Dinner

Nutrition

Calories: Approximately 420 per serving
Sodium: 450 mg
Protein: 30 g