There's nothing better on those crisp fall days or cold winter nights than a hearty lamb stew. This one-pot recipe is uncomplicated, easy to make, and loaded with flavor- every bite will melt in your mouth! Warm-up from the inside-out and indulge in a classic, yet simple, dish.
- 1 package, Boise River Lamb, Stew Meat (boneless or bone-in)
- 1 onion, chopped
- 2 carrots, cut into rounds
- 2 stalks celery, chopped
- 2 lb baby potatoes, quartered
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 cup tomato paste
- 6 cups low-sodium broth (chicken, beef, or vegetable)
- 1 cup red wine
- 1 tbsp Worcestershire sauce
- salt and pepper, to taste
For the Seasoning Blend:
- 1 tsp thyme
- 1 tsp rosemary
- 1/2 tsp coriander
- 1/4 tsp fennel seed
- In a large Dutch oven over medium-high heat, add olive oil. Add lamb and cook on all sides until seared, 5-10 minutes depending on the size of the pieces. Transfer to a plate when done, work in small batches if need be.
- In the same pot, add onion, carrots, and celery and cook until soft, about 5 minutes, stirring as needed.
- While cooking, mix all seasoning blend ingredients into a small bowl. When vegetables are done cooking, mix in seasoning blend. Add garlic and tomato paste, mixing until well combined, and cook until garlic is fragrant and tomato paste has darkened.
- Add lamb back into the Dutch oven, and add broth, wine, and Worcestershire sauce, stir until well mixed. Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until lamb is tender, about 30 minutes.
- Add potatoes and simmer, covered, until potatoes are tender and the stew has thickened. Serve hot and enjoy!