Lamb Stew is a hearty and delicious dish that has now become a favorite of one of my clients — particularly by their 6 year old who requests it often. After browning the lamb, and getting all your veggies tender with drippings and butter (yum!), it’s mostly hands off from there.
Also, I cannot recommend a Le Creuset Dutch oven to get the job done. It browns your meat BEAUTIFULLY and can be popped directly into the oven for slow roasted perfection.
THE MINIMALIST RECIPE | LAMB STEW
Walters Lamb Stew
Prep time
Cook time
Total time
Author: Dara Boxer
Recipe type: Beef
Serves: 6
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 pounds lamb stew meat, cut into 2-inch cubes
- 1 pound carrots, peeled and sliced into ¼-inch rounds
- 2 medium onions, peeled, halved, and thinly sliced into ¼-inch half-moons
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 8 ounce baby red potatoes, quartered
- 4 bay leaves
- 2 fresh thyme sprigs
- 2 fresh rosemary sprigs
- kosher salt and freshly ground black pepper
- ¼ cup heavy whipping cream
Instructions
- Preheat oven to 325 degrees. In a Dutch oven, melt butter and oil over medium-high heat. Once butter is melted and bubbling, brown lamb in batches. Set aside on a plate. In the same pan, sautee carrots and onions in lamb drippings until tender, about 5 minutes. Add garlic, cook until fragrant, about 30 seconds. Slowly add broth. Scrape up any brown bits on bottom of Dutch oven.
- Stir in lamb with drippings, potatoes, bay leaves, thyme, rosemary, and season with salt and pepper.
- Partially cover and bake in oven for 45 minutes, or until meat and vegetables are tender, stirring every 30 minutes. Discard bay leaves, thyme, and rosemary. Stir in cream.