Lamb Stew

• For 6 people
• Preparation time : 180 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Lamb Stew
  • Lamb meat (boneless, cut into cubes) : 2 lbs
  • Potatoes (peeled and diced) : 1 lb
  • Carrots (peeled and sliced) : 4
  • Onion (chopped) : 1
  • Garlic cloves (minced) : 4
  • Tomato paste : 2 tbsp
  • Red wine : 1 cup
  • Beef broth : 2 cups
  • Bay leaves : 2
  • Paprika : 1 tsp
  • Olive oil : 2 tbsp
  • Salt : to taste
  • Pepper : to taste

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 350°F.
• In a large oven-safe pot, heat olive oil over medium heat.
• Add the lamb cubes and brown them on all sides.
• Add the onions and garlic, sauté until fragrant.
• Stir in the tomato paste, paprika, salt, and pepper.
• Pour in the red wine and beef broth, add bay leaves, and bring to a simmer.
• Cover the pot and transfer it to the preheated oven.
• Let it cook for about 2 hours until the lamb is tender.
• Remove from the oven, add the potatoes and carrots, and return to the oven for another 30 minutes.
• Adjust seasoning with salt and pepper if needed before serving.

Tips

• Marinate the lamb in wine and garlic overnight for extra flavor.
• Serve the stew with crusty bread to soak up the delicious sauce.

Information

• This stew tastes even better the next day as the flavors have time to meld together.
• You can add other vegetables like peas or bell peppers for variation.