Fall-Apart Lamb Stew

$To make this hearty stew, gather these main ingredients: - 2 lbs lamb shoulder, cut into 2-inch cubes - 2 tablespoons olive oil - Salt and black pepper to taste - 1 large onion, diced - 3 cloves garlic, minced - 4 medium carrots, peeled and sliced - 3 stalks celery, chopped - 2 cups beef broth - 1 cup diced tomatoes (canned or fresh) - 2 teaspoons dried rosemary - 1 teaspoon dried thyme - 1 bay leaf - 1 cup green peas (fresh or frozen) - 2 medium potatoes, peeled and cut into chunks These ingredients create a rich base for the stew. The lamb shoulder is ideal because it becomes tender and flavorful when cooked low and slow. You can enhance the flavor with some optional ingredients: - 1 tablespoon cornstarch (for thickening) - Fresh parsley, chopped (for garnish) Cornstarch helps make the stew thicker if you like a heartier texture. Parsley adds a fresh touch when you serve the dish. Use these seasonings to boost the taste: - Salt and black pepper to taste - Dried rosemary - Dried thyme - Bay leaf These seasonings are key to making the stew flavorful. Rosemary and thyme bring warmth, while the bay leaf adds depth to the overall dish. {{ingredient_image_1}} To start, I heat the olive oil in a large Dutch oven. It’s best to use medium-high heat. I season the lamb cubes with salt and black pepper. Then, I sear the lamb in batches. Each batch takes about 5 to 7 minutes. I want the lamb to be brown on all sides. This step adds a lot of flavor. After browning, I remove the lamb from the pot and set it aside. Next, I add the diced onion into the same pot. I sauté it for about 5 minutes. When the onion softens, I stir in the minced garlic. I let it cook for one more minute. The garlic will smell great! After that, I add the sliced carrots and chopped celery. I sauté these for another 5 minutes. This helps build a rich base for the stew. Now it’s time to return the lamb to the pot. I pour in the beef broth and diced tomatoes. I add dried rosemary, thyme, and a bay leaf. Then, I mix in the potato chunks and more salt and pepper. I stir everything well. I bring the stew to a simmer. Once it simmers, I lower the heat and cover the pot. I let it cook for 1.5 to 2 hours. The lamb should be tender and shred easily. About 10 minutes before serving, I stir in the green peas. If I want a thicker stew, I mix cornstarch with cold water. I add this to the stew and cook for another 5 minutes. Finally, I remove the bay leaf and adjust the seasoning. Garnishing with fresh parsley adds a nice touch! To make the best fall-apart lamb stew, choose lamb shoulder. This cut has good fat and connective tissue. It gets tender as it cooks. Avoid lean cuts; they won't break down well. Look for marbling, which adds flavor and moisture. Ask your butcher for help if needed. If you like a thicker stew, use cornstarch. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this mixture into your stew about ten minutes before it's done. Cook it for five more minutes. This method gives a nice, rich texture without altering the flavor. Seasoning is key for flavor. Use salt and black pepper to taste. Dried herbs like rosemary and thyme add depth. Don’t forget the bay leaf; it boosts the stew's aroma. Taste as you go. Adjust seasoning near the end. This way, you ensure a balanced, delicious stew every time. Pro Tips Choose the Right Cut: Using lamb shoulder is ideal due to its rich flavor and tenderness when slow-cooked, ensuring a fall-apart texture. Layer Flavors: Don’t rush the sautéing steps; properly browning the lamb and softening the vegetables enhances the stew's depth of flavor. Thickening the Stew: If you prefer a thicker stew, make a cornstarch slurry and add it towards the end of cooking for a velvety consistency. Resting Time: Allow the stew to sit for about 10-15 minutes after cooking; this helps the flavors meld together for an even richer taste. {{image_2}} You can change the stew by adding seasonal veggies. Think about using root vegetables like parsnips or turnips. They add a nice flavor and texture. You could also toss in squash or sweet potatoes for a hint of sweetness. If you want freshness, consider adding green beans or zucchini. Just cut them into bite-sized pieces. Add them in the last 30 minutes of cooking to keep them tender-crisp. For those who love spice, it's easy to kick up the heat. You can add chili flakes or diced jalapeños. Start with a small amount, then taste and adjust. If you want a deeper flavor, try using smoked paprika. It adds heat and a smoky taste. Adding a dash of hot sauce before serving can also give it a nice kick. Make sure to balance the heat with the stew's rich flavors. If you prefer a different meat, lamb is not your only choice. Beef or pork works well in this stew. For beef, use chuck roast cut into cubes. It becomes tender just like lamb. If you want pork, try shoulder or loin. Both cuts are great for slow cooking. Just remember to adjust the cooking time. Beef may need a little longer, while pork cooks faster. The key is to make sure the meat is fork-tender. To keep your leftover stew fresh, use an airtight container. Let it cool to room temp before sealing. This helps prevent sogginess. Store it in the fridge for up to three days. For longer storage, freezing is best. Pour the cooled stew into freezer-safe bags. Squeeze out air before sealing. Label with the date. The stew can last up to three months in the freezer. Reheat the stew on the stove for best results. Use low heat to avoid burning. Stir often to heat evenly. You can add a splash of broth if it looks thick. Enjoy the rich flavors just like the first day! You can store Fall-Apart Lamb Stew in the fridge for up to three days. Make sure to cool it completely before putting it in an airtight container. This helps keep the flavors fresh. If you want to enjoy it later, just reheat it gently on the stove or in the microwave. Yes, you can use other cuts of lamb. Cuts like lamb shank or leg can work well. Just remember to adjust cooking times, as some cuts may need longer to become tender. The key is to choose meat that has enough fat. This helps the stew stay rich and flavorful. For a complete meal, serve lamb stew with crusty bread or warm rolls. This bread is great for dipping. You can also add a side salad for some fresh crunch. A simple green salad with a light vinaigrette pairs nicely. Enjoy your meal with a glass of red wine for an extra touch! This blog post shared a simple way to make fall-apart lamb stew. I covered key ingredients and step-by-step instructions to enhance flavors and textures. You learned tips for selecting the best lamb, thickening the stew, and adding variations for fun. Storing leftovers and reheating were also explained. Cook this stew with love, and it will surely delight. Enjoy your culinary journey!$

A comforting and hearty lamb stew that falls apart with a fork, perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 2

Total Time 2 20

Course Main Course

Cuisine American

Servings 6

Calories 400 kcal

Ingredients

2 lbs lamb shoulder, cut into 2-inch cubes
2 tablespoons olive oil
to taste Salt and black pepper
1 large onion, diced
3 cloves garlic, minced
4 medium carrots, peeled and sliced
3 stalks celery, chopped
2 cups beef broth
1 cup diced tomatoes (canned or fresh)
2 teaspoons dried rosemary
1 teaspoon dried thyme
1 leaf bay leaf
1 cup green peas (fresh or frozen)
2 medium potatoes, peeled and cut into chunks
1 tablespoon cornstarch (optional, for thickening)
to taste Fresh parsley, chopped (for garnish)

Instructions

In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the lamb cubes generously with salt and black pepper. Working in batches, sear the lamb on all sides until browned, about 5-7 minutes per batch. Remove the browned lamb and set aside.
In the same pot, add the diced onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Add the carrots and celery to the pot, sautéing for another 5 minutes until they begin to soften.
Return the lamb to the pot, then pour in the beef broth and diced tomatoes. Add the rosemary, thyme, bay leaf, potatoes, and additional salt and pepper to taste. Stir well to combine.
Bring the stew to a simmer, then reduce heat to low, cover, and let it cook for 1.5 to 2 hours, or until the lamb is tender and can easily be shredded with a fork.
About 10 minutes before serving, stir in the green peas. If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, and stir it into the stew, cooking for an additional 5 minutes.
Remove the bay leaf, adjust seasoning if necessary, and garnish with chopped fresh parsley before serving.

Notes

Serve with crusty bread for dipping.

Keyword comfort food, hearty, lamb, stew