Leek ‘n Lamb Stew (One-Pot Meal)
Prep Time: 20 minutes
Cook Time: 1 hour 35 minutes
Total Time: 1 hour 55 minutes
Servings: 4
Description:
This hearty and flavorful leek ‘n lamb stew is a wholesome, comforting dish that brings a delightful twist to your typical stew. Inspired by Philomena Corradeno’s Chopping Block recipe, Iโve made a few small changes to suit our taste, and Iโm sure it will quickly become a favorite. The tender lamb, fresh vegetables, and aromatic spices blend together perfectly in a savory broth. Serve it with a simple green salad and some crusty bread to soak up the delicious sauce. If you prefer a thicker stew, you can easily thicken the broth with a cornstarch slurry during the final cooking stage. Personally, I love it without the thickening for a lighter finish. This stew is naturally low in cholesterol and packed with protein, making it a healthy and satisfying choice for a one-pot meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Lean lamb stew meat | 2 lbs |
| Olive oil | 1 tbsp |
| Garlic | 4 cloves, minced |
| Leeks | 2 large, sliced |
| Carrots | 4 medium, chopped |
| Celery | 3 stalks, chopped |
| New potatoes | 16 oz, diced |
| Mushroom | 1 cup, sliced |
| Bay leaf | 1 |
| Dried thyme | 1 tsp |
| Low-sodium broth (chicken or vegetable) | 4 cups |
| Parmesan cheese | 1/4 cup, grated |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 1051.8 kcal |
| Fat Content | 24 g |
| Saturated Fat | 9.5 g |
| Cholesterol | 169.8 mg |
| Sodium | 1302.7 mg |
| Carbohydrates | 137.9 g |
| Fiber | 19.4 g |
| Sugars | 13.1 g |
| Protein | 72.4 g |
Instructions:
-
Brown the Lamb:
Heat the olive oil in a large pot over medium-high heat. Once the oil is hot, add the lamb stew cubes. Brown the lamb for about 10 minutes, turning occasionally to ensure even cooking. Add the minced garlic towards the end of this step, but be careful not to let the garlic brown too much as it can turn bitter. -
Cook the Vegetables:
Add the chopped leeks, carrots, celery, and mushrooms to the pot. Stir everything together and continue to cook for another 5 minutes, allowing the vegetables to start softening and slightly browning. The combination of the lambโs juices and vegetables will create a rich base for the stew. -
Add Broth and Spices:
Pour in half of the broth, stirring to incorporate all the delicious browned bits from the bottom of the pot. These bits are packed with flavor and will help deepen the taste of the stew. Then, add the bay leaf and dried thyme. Stir well, allowing the spices to blend into the broth. Also, sprinkle in half of the grated Parmesan cheese, which will add an extra layer of flavor to the dish. -
Bring to a Boil:
Increase the heat slightly to bring the mixture to a boil. Once it starts bubbling, reduce the heat back to a simmer. This initial boil will help the flavors start to meld. -
Simmer:
Add the remaining broth and stir again. Cover the pot and let the stew simmer for 1 hour or until the lamb and vegetables are tender. The lamb should be fork-tender, and the vegetables should be soft but not mushy. -
Rest the Stew:
Once the stew is done, remove the pot from the heat and let it rest, uncovered, for 15 minutes. This allows the flavors to settle and intensify. -
Serve:
Ladle the stew into bowls, and if desired, pass the remaining Parmesan cheese at the table so everyone can add a little extra to their portion. The cheese adds a final touch of richness and flavor to this already hearty stew.
Tips for Perfect Leek ‘n Lamb Stew:
-
Cornstarch Slurry (Optional): If you prefer a thicker broth, mix 2 teaspoons of cornstarch with 1/4 cup of cold water. Add this mixture to the stew during the last 15 minutes of cooking, stirring continuously to avoid lumps. This will thicken the broth slightly, giving it a more velvety texture.
-
Vegetable Substitutions: Feel free to substitute other root vegetables like parsnips or turnips for a different flavor profile. This stew is quite versatile when it comes to vegetables.
-
Leftovers: This stew keeps well for up to 3 days in the refrigerator and can be frozen for up to 3 months. Reheat gently over low heat, adding a splash of broth if necessary to bring it back to its original consistency.
-
Serving Suggestions: Serve the stew with a fresh green salad and some crusty bread for dipping. The bread is perfect for soaking up the rich, flavorful broth.
Why Youโll Love This Recipe:
This one-pot leek ‘n lamb stew combines simplicity with flavor in a way thatโs both satisfying and nutritious. The tender lamb stewed with earthy leeks, carrots, and potatoes makes for a filling meal. The addition of Parmesan cheese not only adds flavor but a touch of richness that elevates the dish. Whether you’re making this for a family dinner or a special occasion, itโs guaranteed to be a hit at the table. Plus, itโs a meal that requires minimal cleanup, making it a win-win for busy nights.
Enjoy the rich flavors and comforting warmth of this stew, perfect for those chilly evenings when you crave something hearty and delicious.
