Lamb Stew

Welcome back to my channel! Today I will be making my husband’s favorite, lamb stew.
This recipe is very easy to make so don’t be intimidated by it. You can make it on a stock pot or on an instant pot. Remember that cooking time may vary on instant as it’ll probably take less time.

I make this recipe at least twice a month. I’m not going to lie I was very skeptical when my husband brought the lamb stew home. I had no clue on how to make it and didn’t want to waste the meat with a bad recipe. I came across this recipe ( follow this recipe if you’re making it on the instant pot https://foodiesterminal.com/2019/02/lamb-stew-recipe-instant-pot ) ; and have learned to make it on the stock pot my own way. I’m going to be honest I much rather make it on a stock pot rather than an instant pot, but if an instant pot is all you have the recipe will be good either way). I also found out that removing some of the ingredients gave the recipe a much better taste. I’ll add all the ingredients (even the ones I didn’t use, feel free to adjust in your own way  )

INGREDIENTS:

2.1 lbs of shoulder cut lamb meat (or made into small stew pieces.) (The ones I buy in HEB are already precut, I just get two packages of lamb stew)
¼ cup extra virgin oil
1 Large onion (diced into small squares) ( I used sweet onion )
6 pods garlic (minced)
½ tbsp pepper
¼ tsp turmeric (OPTIONAL)
Salt to taste

Note: I added more salt to taste towards the end of my cooking time along with turmeric, flour and pepper.

1 sprig of fresh rosemary (if fresh is not available just use ½ tsp of dried rosemary)
½ cup red wine (I used Dark Horse) (adjust if needed). If you don’t have red wine, you’re more than welcome to use cooking wine.
3-4 cups of chicken broth (low sodium) (adjust if needed)
2 bay leaves
Fresh thyme (5-6 branches)
1.5 cup Yukon potatoes (peeled and sliced in chunks) (I recommend using red or yellow potatoes. For thicker consistency use yellow  )
4 carrots (whole, made into 2 pieces or just halved)
½ cup celery (made into 2-2.5″ sticks) (I didn’t use celery. I personally think it taste better without it but if you want to add them you can)
½ cup turnips (diced into big chunks) (I usually add ¾ cups but didn’t have any for this recipe)
1 tsp All-purpose flour (More for thickening the stew). I used 1 tsp then add ½ tsp after everything is in pot ). Note: If you’re sensitive of all-purpose flour you can use whole wheat flour. I honesty prefer to use whole wheat flour and is less heavy on my stomach in my opinion.

2 tsp tomato paste

DIRECTIONS:

Marinate the lamb pieces very well with pepper, flour, salt, rosemary & turmeric (optional). For best results let it marinate overnight. If you don’t have time to marinate it, put it on the fridge for at least an hour before cooking and let it rest for at least 15 minutes before cooking.
Heat your stovetop to med-high heat. On your stock pot add olive oil. Once the oil becomes hot add the marinated lamb meat & sear very well for about 8 minutes. Stir once again and let it sear for another 8 minutes until the meat gets light brown. Don’t worry about the bottom of the pot getting brown, we’ll sear it with red wine later & scrap the bottom well to get all that flavor. Remove the meat and in the same pot add the chopped onion. Sauté for a couple of seconds and add the minced garlic. Sauté for a couple of seconds then add the red wine and deglaze the pot very well scrapping the bottom of the pan until that brown layer comes off. Let it simmer on med for about 6 minutes. Once you have deglazed the pot and the onions have tenderized, you’ll add the seared lamb meat back to the pot. Proceed to add the veggies, chicken broth, chicken bouillon, the tomato paste, the bay leaves, and fresh thyme.
Note: I added more salt to taste towards the end of my cooking time along with turmeric, flour (for a thicker consistency) and pepper.
Close the lid and bring stew to a boil. Once you bring to a boil, reduce heat to low and let it cook for about 4 hrs., stirring every hour if needed.

NOTES:

• You may use bigger pieces or stew pieces; this include bigger pieces of veggies. Both work extremely well.
• Note : I added more salt to taste towards the end of my cooking time along with turmeric, flour and pepper.

• If you want to transform the recipe to whole 30 skip the red wine.
• Please do not skip the searing part. It adds extra flavors and colors to the lamb stew.
• The lamb stew stores well in the fridge for 3-4 days in air tight containers.
• All-purpose flour is the best thickener for your stew recipes. Make a slurry with flour + water. Add once the stew is cooked. You can also use whole wheat flour and it works just the same.
• Turnip goes very well in this easy lamb stew recipe. You can also add zucchini or pumpkin to the stew if you’re feeling creative and want to get more veggies in your meal.