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Description
A rustic, slow-simmered stew featuring tender lamb, root vegetables, and fresh green beans—perfect for hearty homestead dinners.
Ingredients
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2 lb lamb shoulder or stew meat, cubed
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Salt & fresh ground black pepper, to taste
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1/3 cup all-purpose flour (for dredging)
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2 Tbsp olive oil (or vegetable oil)
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1 large onion, halved & sliced
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2-3 garlic cloves, minced
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1/2-1 cup dry white wine or dry vermouth (optional)
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2 Tbsp tomato paste
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4 cups low-sodium broth (chicken or beef)
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2-3 sprigs fresh rosemary (or 1/2 tsp dried)
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8 carrots, diagonally sliced
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2 lb Yukon Gold potatoes, peeled & chunked
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1 lb green beans, trimmed and blanched
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1 cup frozen peas, thawed
Instructions
- Prep the lamb: Season with salt and pepper, dredge in flour, shaking off excess.
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Brown meat: Heat oil in a Dutch oven over medium-high heat. Brown lamb in batches for 3–4 minutes per batch. Remove and set aside.
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Sauté aromatics: Add onion to the same pot and cook ~3–5 minutes until translucent. Add garlic and cook 1 minute.
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Deglaze: Pour in wine/vermouth and stir to loosen browned bits. Stir in tomato paste.
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Simmer base: Return lamb and any juices to the pot. Add broth and rosemary. Bring to a simmer, cover, and simmer gently for 1 hour.
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Add root veggies: Add carrots and potatoes. Simmer, covered, for 25–30 minutes, until vegetables are tender.
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Finish with greens: Stir in blanched green beans and peas for 5 minutes to warm through. Remove rosemary sprigs before serving.
Notes
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Make‑ahead: Up to step 5 can be done 1–2 days ahead; add veggies and finish before serving.
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Guinness twist: Substitute beer for wine/vermouth and add Worcestershire sauce for Irish-style stew.
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Thicken sauce: Mash a few potato chunks into the broth or stir in a flour slurry.
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Gluten-free option: Use GF flour or cornstarch.
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Vegetarian swap: Replace lamb with hearty mushrooms or beans, and use vegetable broth.
- Prep Time: 25 minutes
- Cook Time: 1⅕ hours
- Category: Main Course, Stew
- Method: stovetop, one pot
- Cuisine: American
