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Lamb Stew with Spring Vegetables

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A hearty yet fresh lamb stew featuring tender slow-cooked meat and vibrant spring vegetables in a flavorful broth. Perfectly balanced, it offers comfort with a light seasonal touch.

Ingredients

  • 1 1/2 pounds lamb shoulder or stew meat, cut into chunks
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 3 carrots, sliced
  • 1 pound baby potatoes
  • 1 cup fresh or frozen peas
  • 1 bunch asparagus, trimmed and cut into pieces
  • 3 cups chicken or beef broth
  • 1/2 cup dry white wine
  • 2 tablespoons tomato paste
  • 1 teaspoon fresh thyme
  • 2 bay leaves
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
  2. Season the lamb with salt and pepper, then brown on all sides. Remove and set aside.
  3. In the same pot, sauté the onion until softened, then add garlic and cook briefly.
  4. Stir in tomato paste and cook for 1–2 minutes.
  5. Add white wine and scrape up browned bits from the bottom of the pot.
  6. Return lamb to the pot and add broth, thyme, and bay leaves. Bring to a simmer.
  7. Cover and cook on low heat for 1 to 1.5 hours until the lamb is tender.
  8. Add carrots and potatoes and cook for another 20–25 minutes.
  9. Stir in peas and asparagus and cook for 5–10 minutes until vegetables are tender.
  10. Adjust seasoning, remove bay leaves, and garnish with fresh parsley before serving.

Notes

  • Substitute beef for lamb if preferred.
  • Add mushrooms, leeks, or fennel for extra flavor depth.
  • Mash some potatoes to naturally thicken the stew.
  • Replace wine with additional broth if desired.
  • Store in the refrigerator for up to 3 days or freeze for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/lamb-stew-with-spring-vegetables/