Hearty and Nutritious Traditional Lamb Stew
This traditional lamb stew is a hearty, slow-cooked dish packed with tender lamb, nutrient-rich vegetables, and a flavorful herbed gravy. Perfect for family meals or meal prep!
Ingredients
- 1-1/2 pounds lamb stew meat
- 2 tablespoons olive oil divided
- 3 large onions quartered
- 3 medium carrots cut into 1-inch pieces
- 4 small potatoes peeled and cubed
- 1 can beef broth 14-1/2 ounces
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1-1/2 teaspoons minced fresh parsley
- 1-1/2 teaspoons minced chives
- 1/2 teaspoon minced fresh thyme
Instructions
- In a Dutch oven, warm 1 tablespoon of olive oil over medium heat. Brown the lamb stew meat until it’s no longer pink, then remove with a slotted spoon and set aside.
- Add onions, carrots, and the remaining olive oil to the pan. Cook for 5 minutes, stirring occasionally, until the onions are tender and aromatic.
- Return the lamb to the pot along with the potatoes, beef broth, salt, and pepper. Bring everything to a boil.
- Transfer the Dutch oven to a preheated 350°F oven. Cover and bake for 50 to 60 minutes or until the lamb and vegetables are fork-tender.
- Using a slotted spoon, remove the meat and vegetables to a large bowl and keep them warm. Pour the pan juices into a separate bowl and set aside.
- In the Dutch oven, melt the butter over medium heat. Stir in the flour, whisking until smooth.
- Slowly add the reserved pan juices to the butter-flour mixture, whisking constantly. Bring to a boil and allow the mixture to thicken, which should take about 2 minutes.
- Stir in the parsley, chives, and thyme. Return the lamb and vegetables to the pot and gently mix to coat everything in the gravy. Heat through before serving.