Slow-Cooked Lamb And Chunky Vegetable Stew Recipe

Cooking Directions

• STEP 1.In a large pot, heat some oil over medium heat and brown the lamb pieces on all sides.
• STEP 2.Add in the onions, carrots, potatoes, and garlic, and cook for a few minutes until the vegetables start to soften.
• STEP 3.Pour in the beef broth and add the bay leaves, thyme, and rosemary. Bring the stew to a boil, then reduce the heat to low and let it simmer for 2-3 hours, or until the lamb is tender.
• STEP 4.Once the lamb is cooked, remove the bay leaves and thyme sprigs. Season the stew with salt and pepper to taste.
• STEP 5.Serve the slow-cooked lamb and chunky vegetable stew hot, garnished with fresh herbs if desired.

Cooking Tips

• For extra flavor, you can sear the lamb in batches before adding it to the pot.
• Feel free to add other vegetables like celery or parsnips to the stew for added variety.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the stew during the last 30 minutes of cooking.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the stew on the stovetop over low heat, stirring occasionally, until heated through.
• Serve the stew with crusty bread or mashed potatoes for a complete meal.