Description
A hearty lamb stew with vegetables, cooked slowly on the stovetop. No alcohol, bacon, ham, or pork used.
Ingredients
Scale
- 1 lb lamb stew meat, cubed
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 4 cups beef broth (gluten free)
- 2 potatoes, peeled and cubed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup frozen peas
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add lamb cubes and brown on all sides. Remove and set aside.
- In the same pot, sauté onion, carrots, and celery for 5 minutes.
- Add garlic and cook for 1 minute.
- Return lamb to the pot. Add broth, potatoes, thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, until lamb is tender.
- Stir in frozen peas and cook for 5 more minutes.
- If you want a thicker stew, stir in the cornstarch slurry and cook for 2 minutes until thickened.
- Serve hot.
Notes
- You can substitute beef broth with lamb or vegetable broth.
- For a thicker stew without cornstarch, mash some potatoes against the pot.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg