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hearty lamb stew

Hearty lamb stew

A classic one-pot is the easy answer to mid-week cooking- hearty, filling, warming and packed full of veggies




- 1 lb lamb, cubed

- 2 carrots, peeled and chopped

- 2 potatoes, peeled and diced

- 1 onion, chopped

- 2 cloves of garlic, minced

- 2 tablespoons olive oil

- 2 teaspoons dried thyme

- 1 teaspoon dried rosemary

- 1 teaspoon dried oregano

- Salt and pepper to taste

- 4 cups beef broth








1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat.


2. Add the cubed lamb to the pot and cook until it is browned on all sides, about 5-7 minutes.


3. Add the chopped onion and minced garlic to the pot and cook for an additional 2 minutes, until they are softened.


4. Stir in the chopped carrots, diced potatoes, and dried thyme, rosemary, and oregano. Season with salt and pepper to taste.


5. Pour in 4 cups of beef broth and bring the stew to a boil.


6. Once boiling, reduce the heat to low and let the stew simmer for 1-1.5 hours, until the lamb is tender and the vegetables are cooked through.


7. Check the seasoning and adjust as needed.


8. Serve the hearty lamb stew hot with a crusty bread for dipping. Enjoy!

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