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Hearty lamb stew with fresh vegetables in a rustic bowl
Redondo

Lamb Stew with Vegetables

A rich and comforting stew filled with tender lamb and hearty vegetables.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Comfort Food
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds lamb shoulder, well-trimmed and cut into pieces
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons vegetable or olive oil
  • 2 medium yellow onions, cut into pieces
  • 6 cloves garlic, peeled and smashed
  • 3 tablespoons tomato paste
  • 1/4 cup all-purpose flour
  • 1 cup Guinness
  • 3 cups beef broth
  • 2 cups water
  • 1 leaf bay
  • 1 small sprig fresh rosemary
  • 2 teaspoons sugar
  • 4 large carrots, peeled and cut into chunks
  • 1 pound small white boiling potatoes
  • 1 cup frozen green peas

Equipment

  • Dutch oven

Method
 

  1. Pat the lamb dry and season with salt and pepper. In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium-high until shimmering.
  2. Brown the lamb in three batches, adding 1 tablespoon oil per batch. Transfer browned meat to a large bowl.
  3. Add onions, garlic, and 2 tablespoons water to the pot. Cook until onions soften, about 5 minutes.
  4. Stir in tomato paste and cook a few minutes.
  5. Return lamb to pot; sprinkle with flour and stir to coat.
  6. Add Guinness, beef broth, remaining water, bay leaf, rosemary, and sugar. Bring to a boil, then reduce heat and simmer 1 hour 20 minutes.
  7. Add carrots and potatoes; cover and simmer 30–40 minutes more, stirring occasionally.
  8. Remove bay leaf and rosemary. Adjust seasoning; stir in peas just before serving or after reheating.

Notes

Adjust seasoning to taste.