Classic American Lamb Stew Recipe

This American Lamb and Vegetable Stew is a delicious and comforting dish that is perfect for cold winter nights. Made with tender chunks of lamb, a variety of vegetables, and aromatic herbs and spices, this stew is bursting with flavor. The lamb becomes melt-in-your-mouth tender, while the vegetables add a wonderful freshness to the dish. This recipe is easy to make and can be enjoyed with crusty bread or over a bed of rice.

Ingredients

• 2 pounds boneless lamb shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 large potato, peeled and diced
• 1 cup fresh or frozen peas
• 4 cups beef or vegetable broth
• 1 cup red wine
• 1 can diced tomatoes (14 oz)
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Directions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add the lamb cubes and brown them on all sides. Remove the lamb from the pot and set aside.
3. In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes.
4. Add the carrots, celery, and potato to the pot. Stir and cook for an additional 5 minutes.
5. Return the browned lamb to the pot.
6. Pour in the red wine and let it simmer for 2-3 minutes to allow the alcohol to evaporate.
7. Add the diced tomatoes, beef or vegetable broth, bay leaves, dried thyme, and dried rosemary to the pot. Season with salt and pepper to taste.
8. Bring the stew to a boil, then reduce the heat to low and cover the pot.
9. Simmer the stew for 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the flavors have melded together.
10. In the last 10 minutes of cooking, add the fresh or frozen peas to the pot.
11. Remove the bay leaves before serving.
12. Serve the American Lamb and Vegetable Stew hot with crusty bread or over a bed of rice.

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