Ingredients
1 tbsp. vegetable oil
2 lb. lamb shoulder roast, cubed into 1" pieces
1 onion, chopped
2 carrots, peeled and cut into rounds
2 stalks celery, chopped
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
1/4 c. tomato paste
1 tsp. ground cumin
1 tsp. smoked paprika
6 c. low-sodium beef broth
1 c. red wine
1 tbsp. Worcestershire sauce
3 sprigs fresh rosemary
2 bay leaves
2 lb. baby potatoes, halved
1/4 c. freshly chopped parsley, for garnish
Preparation
Step 1In a large dutch oven or pot over medium-high heat, heat oil. Add lamb and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer to a plate. Step 2In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic, tomato paste, cumin, and paprika and cook until garlic is fragrant and tomato paste has darkened, 2 minutes. Step 3Add lamb back to dutch oven then add broth, wine, Worcestershire sauce, rosemary, and bay leaves. Step 4Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until lamb is tender, 30 minutes.Step 5Add potatoes and simmer, covered, until potatoes are tender and stew has thickened, 30 minutes. Step 6Remove bay leaves and rosemary and garnish with parsley before serving.
Pro tip: You might be wondering where the flour is in this recipe is. We’ve got good news: you don’t need it! When the potatoes are added, they release their natural starches, which just so happen to be very good at thickening the stew. The resulting broth is velvety smooth and super flavorful. We suggest serving with plenty of bread, you’re gonna want to soak up every last drop. Made this? Let us know how it went in the comment section below!
