Lambstew Recipe

I cherish the way a lamb stew can both warm and comfort, especially when made with tender bits of lamb, fragrant garlic and onions, and sweet carrots and potatoes. My recipe is built on a base of tomato paste, Worcestershire sauce, and optional red wine, which, when used, brings a delightful depth.

Ingredients

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Lamb Shoulder: Rich in protein and essential nutrients.

Provides hearty flavor.

Olive oil: Source of healthy fat.

Adds richness and depth to the stew.

Onion: Contributes sugary and fragrant tastes.

Is rich in antioxidants and fiber.

Garlic: Offers a powerful, savory taste.

Recognized for enhancing the body’s immune response.

Carrots: Naturally sweeten the stew.

Are high in beta-carotene and fiber.

Creamy.

Good source of carbohydrates and potassium.

Potatoes.

Concentrated tomato flavor.

Rich in vitamins A and C.

Tomato paste.

Deepening flavor and adding acidity are the two things red wine does best in food.

It’s not exactly vintage wisdom, but there’s no better way to elevate, say, a pot roast, than to simmer the thing in wine.

“Altering food on a molecular level is what red wine does best,” says chef André Soltner, founder of Lutece, the defunct French restaurant that once held two Michelin stars.

Worcestershire sauce: Enriches umami.

Contributes a tangy, savory depth.

Bay Leaves: Imparts fragrant herbal qualities.

Elevates and rounds off the flavor.

Ingredient Quantities

• 2 pounds boneless lamb shoulder, cut into 1 1/2-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 large carrots, cut into 1-inch pieces
• 3 large potatoes, peeled and cut into 1-inch cubes
• 2 tablespoons tomato paste
• 4 cups beef or chicken broth
• 1 cup red wine (optional)
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 2 tablespoons all-purpose flour
• 1 cup frozen peas
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. In a big pot or Dutch oven, warm 2 tablespoons of olive oil over medium-high heat. Add the lamb cubes in batches and brown them well on all sides. Remove the browned lamb from the pot and set it aside.

2. In the identical saucepan, introduce the diced onion and minced garlic. Sauté for 3-4 minutes until the onion becomes translucent and the garlic releases its aroma.

3. Mix in the tomato paste and cook for 1-2 minutes, letting it slightly caramelize and deepen in flavor.

4. Return the browned lamb to the pot. Add the flour and stir well to coat the lamb evenly.

5. If you’re using red wine, pour it in and let it simmer for 2-3 minutes to reduce slightly. After that, add in the broth of beef or chicken, Worcestershire sauce, bay leaves, dried thyme, salt, and pepper.

6. The mixture should be brought to a gentle boil and then reduced to a low heat. The pot should then be covered and the mixture allowed to simmer for 45 minutes, with occasional stirring.

7. Cover and continue to simmer for 30-45 minutes more, until the lamb and vegetables are tender: Add the carrots and potatoes to the pot.

8. Add the frozen peas and allow them to finish cooking for 5 minutes.

9. Sample the stew and fine-tune the flavoring with more salt and pepper if you think it needs it.

10. Before serving, remove the bay leaves. Serve the stew piping hot and, if you like, garnished with chopped fresh parsley. Enjoy!

Equipment Needed

1. Large pot or Dutch oven
2. Cutting board
3. Chef’s knife
4. Wooden spoon or spatula
5. Measuring spoons
6. Measuring cups
7. Tongs
8. Ladle
9. Peeler (for potatoes)
10. Mixing bowls (optional, for preparing ingredients)

FAQ

• How do I make the lamb more tender?In batches, brown the lamb, and do not overcrowd the pan. The tender texture of the stew ensures that it is slow-cooked.
• Can I substitute the wine in the recipe?If you would rather not use wine, an additional cup of broth works well as a substitute.
• What can I use instead of Worcestershire sauce?Balsamic vinegar or soy sauce can be used as substitutes.
• How do I thicken the stew?Combine the flour and a small amount of water to create a slurry, then add it to the stew; or you can use some of the potatoes, mashed, for a thicker gravy-like consistency.
• Can I make this stew in advance?The flavors often improve when the stew is made a day ahead and gently reheated before serving.
• Can I freeze the leftovers? Yes, store any leftovers in airtight containers in the freezer for up to 3 months.
• Is it possible to make this stew in a slow cooker?Indeed, after the meat has been browned and the vegetables sautéed, move everything to a slow cooker and set it to low for a period of 6-8 hours.

Substitutions and Variations

Shoulder of lamb: for an alternative meat option, replace with beef stew meat or pork shoulder.
Substitute canola oil or vegetable oil for olive oil.
If you would rather not have the alcohol, you can substitute with more broth or grape juice and achieve a comparable depth of flavor.
Alternatives to Worcestershire sauce:

Soy sauce or tamari can be used as a similar umami-flavored alternative.
Substitutes for frozen peas: Fresh green beans or chopped asparagus can take the place of frozen peas and will make a different (but complementary) vegetable in your dish.

Pro Tips

1. Searing the Lamb Make sure to brown the lamb cubes in batches without overcrowding the pot. This ensures a nice caramelization which adds depth to the stew’s flavor.

2. Tomato Paste Caramelization When you add the tomato paste, let it cook until it deepens in color, which enhances its natural sweetness and umami, contributing to a richer stew.

3. Deglazing If using red wine, ensure you scrape the bottom of the pot to release all the flavorful brown bits (fond) that are stuck to it. This adds complexity to your dish.

4. Consistent Simmer Maintain a consistent, gentle simmer during cooking to ensure the lamb becomes tender without drying out. This also allows flavors to meld beautifully.

5. Finishing Touch For an extra layer of freshness, sprinkle in a bit more fresh parsley just before serving, and consider adding a splash of lemon juice for a subtle brightness to balance the rich flavors.