Rosemary Lamb Stew
Total Time: 1 hour 15 minutes
Prep Time: 15 minutes
Cook Time: 1 hour
Description:
Experience the warmth and comfort of a well-loved classic with this Rosemary Lamb Stew recipe, perfect for a hearty family meal or a cozy dinner with friends. With tender lamb stew meat simmered in a rich and flavorful broth with fresh herbs and vegetables, this stew is sure to be a new favorite at your table.
Ingredients:
- 1/2 pound lamb stew meat, cut into bite-sized pieces
- 1 medium potato, peeled and diced
- 1/2 large onion, finely chopped
- 1/4 cup all-purpose flour
- 3 cups hot chicken broth
- 2 tablespoons olive oil
- 2 stalks celery, diced
- 4 to 6 mushrooms, sliced
- 1/2 teaspoon fresh rosemary, finely chopped
- 1/2 teaspoon fresh thyme, finely chopped
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried sage
- 1/8 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- 2 tablespoons Worcestershire sauce
- 1/2 cup red wine
Instructions:
-
Prepare the Vegetables:
Begin by heating 1 tablespoon of olive oil in a large cooking pot over medium heat. Add the finely chopped onion, diced celery, and sliced mushrooms to the pot. Sauté these ingredients until they are soft and have absorbed most of their liquid, which will take about 5-7 minutes. Once cooked, remove the vegetables from the pot and set them aside. -
Brown the Meat:
In the same pot, heat the remaining tablespoon of olive oil over medium heat. Add the lamb stew meat, making sure to brown it evenly on all sides. This process should take about 8-10 minutes. Once the meat is nicely browned, sprinkle the flour and paprika over the top, stirring to coat the meat thoroughly. Continue cooking for a few minutes, allowing the flour to lightly brown and incorporate with the meat. -
Deglaze and Simmer:
Slowly pour in the hot chicken broth while stirring and scraping the bottom of the pot to loosen any flavorful bits that have stuck to it. This can be done effectively with a wire whisk. Add the browned meat and flour mixture back into the pot along with the previously cooked vegetables. -
Season and Add Flavor:
Stir in the chopped rosemary, thyme, oregano, sage, sea salt, black pepper, and paprika. Pour in the Worcestershire sauce and red wine, mixing everything together. Bring the mixture to a boil, then reduce the heat to medium-low. -
Cook the Stew:
Cover the pot and let the stew simmer gently for about an hour, or until the lamb is tender and the flavors are well blended. During this time, the stew will thicken, and the vegetables and meat will become wonderfully infused with the savory herbs and spices. -
Serve and Enjoy:
Once the lamb is tender and the stew has reached a deliciously thick consistency, remove it from the heat. Serve hot in bowls, garnished with a sprig of fresh rosemary if desired. This stew pairs beautifully with crusty bread or a side of fluffy rice.
Nutritional Information (per serving):
- Calories: 217
- Fat Content: 8.7 grams
- Saturated Fat Content: 2 grams
- Cholesterol Content: 40.8 milligrams
- Sodium Content: 482.5 milligrams
- Carbohydrate Content: 16.8 grams
- Fiber Content: 2 grams
- Sugar Content: 1.6 grams
- Protein Content: 17.2 grams
Serving Size: Makes approximately 6 servings.
Dive into this hearty and flavorful Rosemary Lamb Stew, and savor each spoonful of tender lamb and savory vegetables. This dish is not only a comforting choice for a chilly day but also a great way to enjoy a nutritious and satisfying meal. 🍲🌿🥩
