Slow-Cooked Lamb And Chunky Vegetable Stew Recipe

This slow-cooked lamb and chunky vegetable stew is a hearty and comforting dish that is perfect for chilly nights. The tender lamb is cooked low and slow with a medley of vegetables, including carrots, potatoes, and onions, which infuse the stew with rich flavors. The result is a melt-in-your-mouth stew that is packed with protein and nutrients. Serve it with crusty bread for a complete and satisfying meal.

4.2
30 Rating -
Rate
Non Vegdiet
4hr total
15minsPrep
3hr 45minsCook
4hr total
15m.Prep
3hr 45m.Cook
Slow-Cooked Lamb And Chunky Vegetable Stew
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ingredients serve

Ingredients for Slow-Cooked Lamb And Chunky Vegetable Stew Recipe

  • 1/4 pound Lamb Stew Meat, Cut Into Chunks
  • 1/4 tablespoon Oil
  • 0.13 Onion, Diced
  • 0.38 Carrots, Peeled And Sliced
  • 0.38 Potatoes, Peeled And Diced
  • 0.38 cloves Cloves Garlic, Minced
  • 1/2 cup Beef Broth
  • 1/4 Bay Leaves
  • 1/4 sprig Fresh Thyme
  • 0.13 sprig Fresh Rosemary
  • As required Salt And Pepper To Taste
  • as required Fresh Herbs For Garnish

Directions: 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.
Nutrition
value
130
calories per serving
4 g Fat4 g Protein19 g Carbs6 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    4g
  • Carbs
    19g
  • Fiber
    6g

MacroNutrients

  • Carbs
    19g
  • Protein
    4g
  • Fiber
    6g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    50mg
  • Iron
    1mg
  • Vitamin A
    711mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    54mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    21mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    36mg
  • Manganese
    < 1mg
  • Phosphorus
    77mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp