Soy-Free Hearty Stewed Lamb

Savor the comforting flavors of this Soy-Free Hearty Stewed Lamb, a rich and satisfying meal perfect for cozy weeknights or family gatherings. Made with tender, slow-cooked boneless lamb shoulder, a medley of hearty vegetables like carrots, celery, and potatoes, and infused with aromatic herbs like rosemary and thyme, this stew is both nourishing and packed with flavor. A splash of red wine and a generous amount of beef broth create a luscious, savory base that's simmered to perfection. With no soy ingredients, this recipe is ideal for those with dietary restrictions and guarantees a wholesome, allergy-friendly dish. Serve this one-pot classic piping hot with crusty bread for a meal that’s as comforting as it is delicious!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds boneless lamb shoulder
• 3 tablespoons olive oil
• 1 large yellow onion
• 3 medium carrots
• 2 large celery stalks
• 3 medium potatoes
• 4 garlic cloves
• 2 tablespoons tomato paste
• 1 cup red wine
• 3 cups beef broth
• 2 bay leaves
• 1 tablespoon fresh rosemary
• 1 tablespoon fresh thyme
• 2 teaspoons salt
• 1 teaspoon black pepper

Directions

Step 1

Cut the boneless lamb shoulder into 1.5-inch cubes, trimming excess fat if necessary.

Step 2

Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat.

Step 3

Add lamb in batches, ensuring not to overcrowd the pot. Brown the lamb cubes on all sides for about 5-7 minutes per batch. Remove the lamb with a slotted spoon and set aside.

Step 4

Reduce the heat to medium and add the remaining tablespoon of olive oil.

Step 5

Dice the yellow onion, slice the carrots into half-inch rounds, and chop the celery into similar pieces. Add them to the pot and sauté for 5 minutes until they are softened.

Step 6

Mince the garlic cloves and add them to the pot, cooking for about 30 seconds until fragrant.

Step 7

Stir in the tomato paste and cook for another 2 minutes, ensuring it coats the vegetables well.

Step 8

Pour in the red wine and scrape the bottom of the pot with a wooden spoon to deglaze, incorporating the browned bits into the mixture. Let it reduce by half, about 3 minutes.

Step 9

Return the browned lamb to the pot. Add the beef broth, bay leaves, fresh rosemary, fresh thyme, salt, and black pepper. Stir to combine.

Step 10

Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and allow it to cook slowly for about 1 hour.

Step 11

Peel and dice the potatoes into 1-inch cubes. After 1 hour, add them to the stew and cook for an additional 45 minutes to 1 hour until the lamb is tender and the potatoes are cooked through.

Step 12

Taste and adjust seasoning if necessary before serving.

Step 13

Ladle the stew into bowls and serve hot. Enjoy your hearty, soy-free lamb stew!

Nutrition Facts

Serving size	(3017.8g)

Amount per serving	% Daily Value*
Calories	3671.0

Total Fat 226.9g	0%
Saturated Fat 80.4g	0%
Polyunsaturated Fat 4.3g
Cholesterol 680.4mg	0%
Sodium 8349.4mg	0%
Total Carbohydrate 182.7g	0%
Dietary Fiber 25.8g	0%
Total Sugars 30.2g
Protein 193.4g	0%

Vitamin D 0IU	0%
Calcium 441.7mg	0%
Iron 26.0mg	0%
Potassium 7715.3mg	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: 57.6%

Protein: 21.8%

Carbs: 20.6%