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I stumbled upon this Navajo stew recipe during my travels through the Southwest, and it's become a family favorite. Rich, hearty, and bursting with flavor, this lamb dish brings warmth to chilly evenings. Tender meat, vegetables, and aromatic spices combine beautifully in one pot, creating a comforting meal that's both simple and satisfying. Perfect for gatherings or cozy nights in, this stew never fails to impress. Let's dive into making this Southwestern gem together – your taste buds will thank you!
Ingredients for Navajo Stew
- Lamb shoulder: Tender and flavorful meat that adds richness and depth to the stew, creating a hearty and satisfying dish.
- Onion: Adds a sweet and savory flavor base to the stew, enhancing the overall taste and aroma of the dish.
- Garlic: Infuses a pungent and aromatic flavor to the stew, elevating the taste profile with its bold essence.
- Potatoes: Provide a hearty and comforting element to the stew, adding texture and substance to the dish.
- Carrots: Bring a natural sweetness and vibrant color to the stew, balancing the flavors and enhancing visual appeal.
- Corn kernels: Add a touch of sweetness and crunch to the stew, complementing the other ingredients with their fresh flavor.
- Beef broth: Creates a rich and savory base for the stew, infusing depth and umami flavor into the dish.
Read more: Mulligatawny Stew
Essential Tools for Making This Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Knife: Needed for cutting the lamb, onion, and vegetables into appropriate sizes for the stew.
Navajo Stew Recipe
Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 lbs lamb shoulder, cut into chunks
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 cups potatoes, peeled and cubed
- 2 cups carrots, sliced
- 2 cups corn kernels
- 4 cups beef broth
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp ground cumin
Read more: Cacciucco Stew Recipe
Instructions:
- 1. In a large pot, brown the lamb chunks over medium heat.
- 2. Add the chopped onion and minced garlic, cook until softened.
- 3. Stir in the potatoes, carrots, and corn.
- 4. Pour in the beef broth, then add salt, black pepper, and ground cumin.
- 5. Bring to a boil, then reduce heat and simmer for about 1.5 hours, or until the lamb is tender.
- 6. Adjust seasoning if needed and serve hot.
Notes:
Nutrition value:
Keywords:
Tips for Making Navajo Stew Ahead of Time
Make Ahead Instructions
- Cook the stew as directed and let it cool to room temperature.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stove or in the microwave before serving.
Freezing Instructions
- Allow the stew to cool completely.
- Transfer to a freezer-safe container or resealable bags.
- Label with the date and store in the freezer for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
In Navajo culture, stew is a traditional dish often cooked in large quantities to feed extended families and communities during gatherings and celebrations.
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