Lamb Stew with Vegetables
This hearty lamb stew combines tender lamb pieces with flavorful vegetables, offering comfort and warmth in every bowl.
Equipment
- large Dutch oven
- Tongs
- Wooden Spoon
Ingredients
- 3 pounds lamb shoulder, well-trimmed and cut into 1 1/2-inch pieces
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons vegetable or olive oil
- 2 medium yellow onions, cut into 1 1/2-inch pieces
- 6 cloves garlic, peeled and smashed
- 3 tablespoons tomato paste
- 1/4 cup all-purpose flour
- 1 cup Guinness (stout beer)
- 3 cups beef broth
- 2 cups water, plus 2 tablespoons more for cooking onions and garlic
- 1 piece bay leaf
- 1 small sprig fresh rosemary
- 2 teaspoons sugar
- 4 large carrots, peeled and cut into 1-inch chunks on the diagonal
- 1 pound small white boiling potatoes (baby yukons), halved
- 1 cup frozen green peas
Instructions
- Pat lamb dry; season with salt and pepper.
- Heat 1 tablespoon oil in a large Dutch oven over medium-high until shimmering.
- Brown lamb in 3 batches, adding 1 tablespoon oil per batch; 5–8 minutes per batch. Do not crowd pan; let crust form before turning. Transfer browned meat to a bowl.
- Add onions, garlic, and 2 tablespoons water; cook 5 minutes, scraping browned bits.
- Stir in tomato paste; cook a few minutes.
- Return lamb and juices; sprinkle with flour and stir 1–2 minutes until absorbed.
- Add Guinness, beef broth, water, bay leaf, rosemary, and sugar; bring to a boil, scraping up bits.
- Cover, reduce heat to low, and simmer 80 minutes.
- Add carrots and potatoes; cover and simmer 30–40 minutes until vegetables are tender and meat is very tender, stirring occasionally.
- Remove bay leaf and rosemary; adjust seasoning.
- Stir in peas and cook until heated through, or add when reheating before serving.
Notes
Perfect for meal prep! Will taste even better the next day.