Savory Lamb Stew Casserole
This rustic Savory Lamb Stew Casserole draws inspiration from the heartwarming traditional stews of the Mediterranean countryside, offering a rich tapestry of tender lamb enveloped in a symphony of earthy vegetables and aromatic herbs. It’s a heritage dish with a modern comfort-food twist that promises to elevate any dinner occasion.
Ingredients
Casserole Ingredients
- 1.5 kg boneless lamb shoulder - cut into 2-inch cubes
2 tablespoons olive oil - extra virgin preferred
2 medium yellow onion - sliced thinly
3 cloves garlic - minced
2 medium carrots - peeled and chopped
2 tablespoons tomato paste- 400 g canned diced tomatoes
350 ml beef stock - low-sodium- 2 pieces bay leaves
1 tablespoon rosemary - fresh, chopped
1 tablespoon thyme - fresh, chopped
600 g potatoes - halved
1 pinch salt
1 pinch ground black pepper
Instructions
- Begin by heating 2 tablespoons of olive oil in a large casserole dish over medium-high heat. Sear the lamb cubes in batches until they are brown on all sides, approximately 5-7 minutes per batch. Transfer the lamb to a separate plate as each batch finishes.
- Lower the heat to medium, then add the sliced onions to the same dish. Sauté the onions until they become translucent and edge towards a golden hue, about 8 minutes.
- Stir in the minced garlic and chopped carrots, cooking for an additional 5 minutes until the garlic is fragrant.
- Add the tomato paste, stirring to integrate the mixture, followed by the canned diced tomatoes. Let it simmer for about 2 minutes to meld the flavors.
- Pour in the beef stock, then return the browned lamb to the casserole. Add the bay leaves, rosemary, and thyme. Bring the mixture to a gentle simmer.
- Cover the dish, reduce the heat to low, and let it stew gently for 2 hours. Stir occasionally, ensuring the flavors develop luxuriously.
- Add the halved baby potatoes to the stew. Continue cooking, covered, for an additional 30 minutes or until both the lamb and potatoes are tender.
- Season the stew with salt and black pepper to your taste. Allow it to rest for 10 minutes before serving.
Notes
For an extra depth of flavor, you can replace beef stock with red wine. To save time, you may prepare the stew base up to step 5 the day before and refrigerate. Simply reheat and proceed with cooking the next day.
Nutrition
Calories: 377kcalCarbohydrates: 28gProtein: 36gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 101mgSodium: 392mgPotassium: 1298mgFiber: 5gSugar: 6gVitamin A: 3645IUVitamin C: 34mgCalcium: 85mgIron: 5mg
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