Rustic Lamb Stew
Tender lamb simmered low and slow with veggies & herbs. Savory and hearty!
Ingredients
Method
- Heat olive oil in pan on medium heat. Season lamb chunks with 1/2 TBS salt and 1 tsp pepper. Sprinkle 1/4 cup flour and toss to coat. Add lamb to the pan and cook until browned (3-4 minutes per side). Then remove and transfer to a plate.
- Add diced onions and garlic, cook for a couple of minutes stirring constantly. Add 1-1/2 cups wine, scraping the bottom to deglaze. Simmer and cook for 8-10 minutes uncovered.
- Preheat oven to 325F.
- Return lamb to pot and add broth, tomato paste, add remaining salt/pepper, thyme, and bay leaves. Then add potatoes and carrots, making sure potatoes are mostly submerged in liquid. Bring to a boil then cover and carefully transfer to preheated oven for 1 hr and 45 min. When done, potatoes and lamb will be very tender.
- We love to make a batch of homemade biscuits to eat on the side with this stew, see below notes for my gluten free buttery biscuit recipe!
Video
Notes
This is a simple lamb stew, but feel free to be creative! You can add mushrooms, celery, etc., whatever you like! Check out my buttery biscuit recipe here:
Enjoy 🙂
