Rustic Lamb Stew

This Rustic Lamb Stew Recipe with fall-apart lamb and hearty vegetables slowly cooked in a delicious rustic broth. It’s everything you need on a cold day! I am a huge fan of lamb! A luscious meat with a sweet, tender and juicy flavor. It’s often reserved for special occasions, but just like my easy beef stew and Instant Pot beef stew, this lamb stew recipe is a cold season staple in our house! Easy to make in a Dutch oven, Instant Pot, or slow cooker, it’s a true one pot meal and a classic comfort dinner your entire family will enjoy!

Ingredients:
2-3 pounds boneless lamb shoulder, trimmed of excess fat
2 pounds baby potatoes
2 large carrots, cut in large chunks
3 large celery stalks, chopped
1 large onion, chopped
3 large garlic cloves, minced
2 Tbsp olive oil, extra virgin
1 tsp dried oregano
1/2 tsp dried thyme
1 tsp salt, divided
1 tsp ground black pepper, divided
3 ounces tomato paste
8 ounces brown mushrooms
3 cups beef broth
3/4 cup red wine
1 Tbsp Worcestershire sauce
3 bay leaves

Instructions:
Preheat large Dutch oven on medium-high heat, and add 1 tablespoon of olive oil. Season lamb with 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper. Add half of the lamb to the pot, and cook until golden brown, for about 7 minutes and stirring just a few times. Transfer to a large plate and repeat with remaining lamb. Add remaining 1 tablespoon of olive oil and add onion, celery and garlic. Sauté until translucent, stirring occasionally. Then add oregano and thyme, and sauté for another 30 seconds, stirring constantly. Add tomato paste and stir with vegetables until incorporated. Add mushrooms. Add beef broth, red wine, Worcestershire sauce, bay leaves, remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper, previously browned lamb and stir. Cover pot with a lid and bring to a boil. Then reduce heat to low, and simmer for 1.5 hours or until lamb is fork tender. Add potatoes and carrots, stir and simmer for 25 minutes or until potatoes are fork tender. Turn off heat, and let lamb stew stand in a pot covered for about 10 minutes. Serve hot, garnished with parsley if you wish, and a slice of Irish soda bread.

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