• A Delicious One-Pot Wonder: Lamb Stew With Spring Vegetables

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    Tender lamb and fresh vegetables -this recipe is awesome! A simple winter thick healthy stew that fills the tummy, with lots of root vegetables and meat and only one herb: rosemary. This lamb stew recipe takes about 2 hours 15 min to make and is a complete meal. Your family and guests will rave about it!


    A Delicious One-Pot Wonder: Lamb Stew With Spring Vegetables

    Lamb Stew With Spring Vegetables Recipe


    You’ll Need

    4 pounds lamb shoulder chops with bone or 2⅓ pounds boneless lamb stew meat, trimmed of fat and cut into 1 to 1½ inch pieces. Meat that clings to the bones is fine – it will come off easily after cooking.
    Kosher salt
    Fresh ground black pepper
    ½ cup all purpose flour
    Olive oil or other cooking oil
    1 large onion, peeled, halved and thinly sliced (1½ cups)
    1 cup Guinness Stout or dry Vermouth (based on your preference)
    2 large garlic cloves, peeled and roughly chopped
    1 heaping tablespoon tomato paste
    4 cups low salt chicken broth, divided
    A 6-inch sprig of fresh rosemary or ½ teaspoon dried rosemary
    8 medium carrots, sliced on the diagonal into wedges
    5 boiling potatoes – yukon golds or white potatoes (2-2½ pounds) cut into wedges (set aside in a bowl of cold water to prevent browning)
    1¼ pounds green beans, trimmed
    1 cup frozen green peas, defrosted

    Get your full written recipe and helpful tips as well as many other delicious recipes at: Panning The Globe.

    Thanks to for this amazing recipe and featured image!

    Thank you for sharing!

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