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Spring Lamb Stew with Small Carrots

Spring Lamb Stew with Small Carrots
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A hearty and flavorful spring lamb stew featuring tender lamb, small carrots, potatoes, and fresh herbs, perfect for a comforting meal.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1.5 pounds lamb shoulder, cut into 1-inch cubes
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup dry white wine (or chicken broth)
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 pound small new potatoes, halved
  • 1 pound small carrots, peeled and left whole
  • 0.5 cup frozen peas
  • 2 tablespoons chopped fresh parsley
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  2. Brown the lamb cubes in batches until seared on all sides. Remove lamb and set aside.
  3. Add chopped onion to the pot and cook until softened, about 5 minutes.
  4. Stir in minced garlic and cook for 1 minute more until fragrant.
  5. Return lamb to the pot. Pour in beef broth and white wine (or chicken broth).
  6. Add dried thyme and bay leaf. Bring to a simmer, then reduce heat, cover, and cook for 1 hour.
  7. Add halved new potatoes and whole small carrots to the pot. Continue to simmer, covered, for another 30-40 minutes, or until lamb and vegetables are tender.
  8. Stir in frozen peas and cook for 5 minutes until heated through.
  9. Remove bay leaf. Stir in fresh parsley.
  10. Season with salt and black pepper to taste before serving.

Notes

  • For a thicker stew, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the simmering stew during the last 10 minutes of cooking.
  • Serve with crusty bread for dipping.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

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