Dairy-Free Hearty Stewed Lamb

Sink your spoon into the comforting depths of "Dairy-Free Hearty Stewed Lamb," a rich and flavorful one-pot meal perfect for cozy nights. This recipe brings together tender, melt-in-your-mouth lamb shoulder, savory beef broth, and perfectly cooked carrots, celery, and potatoes, infused with aromatic thyme and a splash of red wine. The tomato paste and canned diced tomatoes add a subtle tang, while the slow simmering process ensures every bite is deeply satisfying. Free of dairy and packed with wholesome ingredients, this hearty dish is ideal for those seeking a nourishing dinner option brimming with bold flavors. Serve it fresh from the Dutch oven, garnished with parsley for a touch of brightness, and enjoy a stew that’s effortlessly elegant yet irresistibly comforting.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:150 mins

Total Time:180 mins

Servings: 6

Ingredients

• 2 pounds lamb shoulder
• 3 tablespoons olive oil
• 1 large onion
• 4 large garlic cloves
• 3 medium carrots
• 2 medium celery stalks
• 2 tablespoons tomato paste
• 1 15-ounce can canned diced tomatoes
• 1 cup red wine
• 2 cups beef broth
• 2 bay leaves
• 1 tablespoon fresh thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 medium potatoes
• 2 tablespoons parsley

Directions

Step 1

Dice the lamb shoulder into 1-inch cubes. Pat dry with a paper towel to ensure a good sear.

Step 2

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the lamb cubes in batches, searing until browned on all sides, about 5 minutes per batch. Remove the lamb and set aside.

Step 3

Chop the onion, mince the garlic, and cut the carrots and celery into bite-sized pieces.

Step 4

In the same pot, reduce the heat to medium and add the remaining tablespoon of olive oil. Add the onions and sauté until translucent, about 5 minutes.

Step 5

Add the garlic and cook for another minute until fragrant.

Step 6

Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly in color.

Step 7

Add the diced tomatoes (with juice), red wine, and beef broth to the pot. Stir well to combine.

Step 8

Return the seared lamb to the pot along with bay leaves, thyme, salt, and pepper. Bring the mixture to a simmer.

Step 9

Cover the pot with a lid and let it simmer on low heat for 90 minutes.

Step 10

Peel the potatoes and cut them into large chunks. Add them to the stew after the initial 90 minutes and continue to cook covered for another 45 minutes until the potatoes and lamb are tender.

Step 11

Taste and adjust seasoning if needed. Remove the bay leaves before serving.

Step 12

Garnish with chopped parsley and serve hot.

Nutrition Facts

Serving size	(3243.9g)

Amount per serving	% Daily Value*
Calories	4139.6

Total Fat 250.2g	0%
Saturated Fat 95.9g	0%
Polyunsaturated Fat 7.9g
Cholesterol 915.7mg	0%
Sodium 5783.6mg	0%
Total Carbohydrate 205.3g	0%
Dietary Fiber 33.5g	0%
Total Sugars 45.3g
Protein 224.9g	0%

Vitamin D 0IU	0%
Calcium 648.1mg	0%
Iron 29.7mg	0%
Potassium 8724.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.7%

Protein: 22.6%

Carbs: 20.7%