What we have here today is a classic dish enjoyed by food enthusiasts across the globe, my version of lamb stew with carrots and potato. This comforting meal is perfect for family dinners, or simply indulging in a warm, satisfying bowl after a long day. The difficulty of cooking such a delicious meal is super easy as the hardest element in this dish is time. In this blog, we’ll explore the art of making a scrumptious lamb stew, step-by-step. Additionally, we’ll discuss the historical significance of this dish, its health benefits, and why it’s a popular choice for all seasons. So, let’s delve in and once you taste it you will agree that this is the best lamb stew recipe!
Lamb Stew with Carrots and Potato
Lamb stew’s roots can be traced back to ancient times. When people used simple ingredients to create nourishing and filling meals. Historically, stew was a practical way to cook tough cuts of meat and root vegetables over open fires. Throughout the centuries, this dish has evolved and adapted to various cultures. Each adding their unique blend of spices and herbs. Today, lamb stew remains a cherished culinary tradition, combining the essence of tradition with modern flavors. It is also an affordable way to feed a family in our current economic climate.
Ingredient Highlights
Lamb – Lamb Shoulder or Lamb Leg works best here. Typically I will choose what ever is cheaper from the butcher or grocery store. The flavours that you build in your soup or broth will bring the flavour. The meat is a melt in your mouth texture and highlight of the dish
Bacon – Bacon delivers the salty flavour to the soup. Can be substituted with salt if you want to leave it out. It is a nice addition to the end product.
Smoked Paprika – A handy addition to any dish to add a smoky flavour. Definitely one of my favourite spices and will elevate nearly any dish.
Potato – Any potato is fine for this. If you plan on freezing it you will need to boil up some fresh potatoes for when you defrost and reheat. They just do not come out of the freezer well and will ruin the experience.
Cornflour/Cornstarch – I opt for Cornflour over plain flour. I find plain flour clumps when I use it. I prefer to mix a cornflour slurry and add it slowly until i get the desired consistency to my liquid at the end of the cook. It all comes down to preference. Only add a little if you are looking for a watery soup or keep adding it until it thickens up to the consistency you like.
Other – The usual suspects fill out the ingredient list. Carrots, Mushroom, Onion, Peas, Celery. All of these will help you make the heartiest of broths.
Perfect Sides
Mashed Potatoes: Creamy mashed potatoes make an excellent side dish for lamb stew. They soak up the flavorful sauce and provide a comforting, hearty addition to the meal.
Rice Pilaf: A fragrant rice pilaf with herbs, spices, and perhaps some toasted nuts will add an extra dimension to your lamb stew.
Couscous: Light and fluffy, couscous is a wonderful option to serve alongside a hearty lamb stew. You can also mix in some dried fruits and toasted almonds for added interest.
Bread or Rolls: A crusty baguette or dinner rolls are perfect for mopping up the delicious sauce from the lamb stew.
Green Salad: A fresh green salad with a tangy vinaigrette can provide a refreshing contrast to the richness of the lamb stew.
Braised Greens: Cooked greens like spinach, kale, or Swiss chard are a great way to add some vitamins and a burst of color to the meal.
Mint Sauce: Consider serving a mint sauce or mint jelly on the side. The freshness of mint can balance the richness of the lamb stew.
Cooking Options
Smoked: If you would like to put a bit of a spin on this recipe and you have access to a smoker you can smoke the lamb instead of browning it in the pan. Smoking lamb, like smoking any meat, imparts a unique and desirable flavor profile to the meat. The process of smoking involves cooking the lamb slowly over indirect heat, typically using wood chips or chunks that release flavorful smoke when burned. This smoke infuses the meat with various compounds that contribute to its taste and aroma. I personally love the added flavour.
Slow Cooker: If you are short on time and /or prefer the ease of using a slow cooker you can brown off your meat and bacon and then just put all your ingredients in the slow cooker and set to low for approximately 8 hours or until done. This is especially useful for someone that has to work or if you have small children and can’t spend as long in the kitchen.
The Perfect Lamb Stew
Now, let’s dive into the recipe for crafting a delectable meal that will leave your guests asking for seconds. The key to an outstanding lamb stew lies in the quality of ingredients and the cooking process.
- Slice Bacon and brown in a large pot on medium high heat. Set aside
- Cut lamb into 1 inch cubes and brown in the same pot in small batches. Cook on medium high heat and get your lamb nice and crusty.
- Deglaze pan with beef stock and pour stock back in your cup
- Finely chop onion, celery and carrots. Mince garlic. Cook Onion and garlic on medium heat until soft and fragrant. Add celery carrot and mushroom to same pot.
- Add beef stock, tomato puree and all your herbs and spices to the pot. Return meat to the pot and stir it all together. Bring to boil and and then turn down to low and simmer
- Chop potato and add to mix after 30 minutes.
- Simmer until potato, carrot and meat is melt in your mouth tender.Add cornflour slurry to desired thickness.
Lamb Stew – Extra Cooking Notes
Making lamb stew with carrots and potato better involves enhancing its flavors, textures, and overall appeal. Here are some tips to elevate your lamb stew:
Quality of Lamb: Start with high-quality lamb. Choose fresh and well-marbled cuts, such as lamb shoulder or leg, as they will add more flavor and become tender during the cooking process.
Browning the Meat: Before adding the lamb to the stew, sear it in batches to create a nice caramelized crust. This step adds depth of flavor to the stew.
Aromatics: Use plenty of aromatic vegetables like onions and garlic as a base for the stew. Sauté them until they become tender and slightly caramelized before adding other ingredients.
Herbs and Spices: Experiment with a variety of herbs and spices to enhance the stew’s taste. Common options include rosemary, thyme, bay leaves, cumin, and paprika. Don’t be afraid to be generous with these seasonings.
Flavour, Texture and Plating Up
Liquid Choice: Choose the right liquid for your stew. A combination of beef or lamb broth and red wine can work wonders, adding richness and depth to the sauce.
Add Umami: Enhance the umami flavor of your lamb stew by adding ingredients like tomato paste, soy sauce, or Worcestershire sauce. Umami-rich elements can significantly improve the overall taste of the stew.
Thickening Agents: If you prefer a thicker stew, you can use a slurry of cornstarch or flour mixed with water to thicken the broth slightly.
Acid Balance: Consider adding a splash of acidity with a squeeze of lemon juice or a dash of vinegar. Acid can brighten the flavors and balance the richness of the stew.
Garnish: Finish the stew with a fresh herb garnish, like parsley or cilantro, to add a pop of color
Final Thought
Remember, making a great lamb stew often involves experimenting with flavors and adjusting seasoning to your preference. Taste the stew as it cooks and make adjustments as needed. With a little creativity and attention to detail, you can create a delicious and unforgettable lamb stew. There you go my lamb stew with carrots and potato! If you cook it up and enjoy it, leave a comment in the comments below. Also why not try something else… my butter chicken is delicious and another lamb dish that will knock your socks of is my lamb and chicken gyros!!
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Darrin x
The Best Lamb Stew Recipe
Course: MainsCuisine: Irish, AustralianDifficulty: Easy8
servings30
minutes3
hours330
kcal3
hours30
minutesLamb stew is a comforting dish made by slow-cooking tender lamb pieces with vegetables and spices, resulting in a hearty and flavorful meal. Including carrots, mushrooms, and a rich broth, it’s a satisfying and nutritious option, perfect for cooler days.
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Ingredients
1 kg 2 1/5 lb Lamb – Leg or Shoulder
150 g 1/3 lb Bacon
1 1 Brown Onion
2 2 Garlic Cloves – Minced
3 3 Celery Sticks
4 4 Carrots
250 g 1/2 lb White Mushroom
2 cups 2 cup Beef Stock
2 2 Bay Leaf
2 2 Rosemary Sprigs
1 tsp 1 tsp Oregano – Dried
1 tsp 1 tsp Smoked Paprika
3 tbsp 3 tbsp Tomato Puree
1/2 tsp 1/2 tsp Salt
1/2 tsp 1/2 tsp Pepper
300 g 2/3 lb Potato
3 tbsp 3 tbsp Corn Flour
1 cup 1 cup Frozen Peas
Directions
- Slice bacon into small squares and brown in a large pot over medium heat. Set aside once it starts to get some colour.
- Cut up lamb into 1 inch cubes or to your desired size. Brown in small batches in the same pot as the bacon using a medium to high heat. You are aiming for a crusty brown exterior to the lamb as this will build the base flavour in your stew. Set aside with the bacon.
- Deglaze the pan of all the crusty bacon and lamb with one of your cups of beef stock. Make sure to scrape all the brown goodness from the bottom and return the stock back to the cup.
- Finely slice the onion, celery and cut the carrots into manageable size bites. Add the onions and garlic to the pot first and cook on a medium heat until you release the smell of the onions and garlic and they soften up. Add the celery, carrots and mushrooms to the mix. Stir
- Add the beef stock, tomato puree and all your herbs and spices into the pot and simmer for 5 minutes. Add the meat and begin to simmer at a medium to low temp. You can taste is at this stage and see if you need a little more salt, pepper or tomato paste based on seasoning or if you’d like it a little sweeter.
- After 30 minutes peel and chop your potatoes. Put them into the pot with everything else. Don’t chop them too small otherwise they will evaporate before your stew has finished cooking.
- Simmer stew for a further hour and a half to two hours depending on meat tenderness. The stew is done when the meat and vegetables are tender and ideally have not fallen apart.
- Mix the corn flour in a small bowl with some a small amount of hot water to make a slurry. Then add it to the stew for a thicker gravy like texture. If you prefer a more soup like broth then this step can be avoided. Add frozen peas 5 mins before serving
- If you’re meat was a little fatty then you will likely have a layer of oil collecting at the top. If you are eating right away then just drop a couple of paper towels on the top and this will take it right off.
SIDES
Nutrition Facts
- Serving Size: 1g
- Total number of serves: 1
- Calories: 330kcal
- Carbohydrates: 20g
- Protein: 30g
- Fat: 20g
- Saturated Fat: 8g
- Polyunsaturated Fat: 0g
- Monounsaturated Fat: 0g
- Trans Fat: 0g
- Cholesterol: 80mg
- Sodium: 650mg
- Potassium: 850mg
- Fiber: 5g
- Sugar: 5g
- Vitamin A: 3000IU
- Vitamin C: 15mg
- Calcium: 75mg
- Iron: 4mg
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