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I've been perfecting this rosemary lamb stew for years, and it's become my go-to comfort food. Rich, hearty flavors meld together as tender chunks of lamb simmer with aromatic herbs and root vegetables. This rustic dish fills your kitchen with mouthwatering aromas, promising a satisfying meal that'll warm you from the inside out. Whether you're feeding a hungry family or impressing dinner guests, this recipe never fails to hit the spot. Let's dive into making this soul-warming stew together!
Ingredients for Delicious Rosemary Lamb Stew
- Lamb shoulder: Tender and flavorful meat that adds richness and depth to the stew, creating a hearty and satisfying dish.
- Olive oil: Provides a rich base for cooking the lamb and vegetables, enhancing flavors and adding a subtle fruity note.
- Onion: Adds sweetness and depth of flavor to the stew, creating a savory base that complements the lamb beautifully.
- Garlic: Infuses the stew with a delicious aroma and adds a robust, slightly spicy flavor to the dish.
- Carrots: Bring a touch of natural sweetness and vibrant color to the stew, adding a subtle earthy flavor.
- Potatoes: Add heartiness and texture to the stew, helping to thicken the broth and create a satisfying, filling meal.
- Beef broth: Provides a rich and savory base for the stew, enhancing the meaty flavors and adding depth to the dish.
- Rosemary: Infuses the stew with a fragrant, earthy aroma and a subtle pine-like flavor, complementing the lamb beautifully.
Read more: French Lamb Stew
Essential Tools and Equipment
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Chef's knife: Needed for cutting the lamb shoulder and chopping the vegetables to the desired size.
Rosemary Lamb Stew
Equipment
- Large pot
- Wooden Spoon
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 kg Lamb shoulder, cubed
- 2 tbsp Olive oil
- 1 Large onion, chopped
- 3 cloves Garlic, minced
- 2 cups Carrots, sliced
- 2 cups Potatoes, diced
- 4 cups Beef broth
- 2 sprigs Fresh rosemary
- 1 tsp Salt
- 1/2 tsp Black pepper
Read more: Leftover Lamb Stew
Instructions:
- 1. Heat olive oil in a large pot over medium heat.
- 2. Add lamb and brown on all sides.
- 3. Add chopped onion and minced garlic, cook until softened.
- 4. Add carrots, potatoes, beef broth, rosemary, salt, and pepper.
- 5. Bring to a boil, then reduce heat and simmer for 2 hours.
- 6. Remove rosemary sprigs before serving.
Notes:
Nutrition value:
Keywords:
Read more: Moroccan Lamb Stew
Tips for Making Rosemary Lamb Stew in Advance
Make Ahead Instructions
- Prepare the stew as directed, then let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop or in the microwave before serving.
Freezing Instructions
- Allow the stew to cool completely.
- Transfer to a freezer-safe container or bag, leaving some room for expansion.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Adding a splash of red wine to this rosemary lamb stew recipe enhances the depth of flavor and richness of the dish.
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