The 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
3cloves 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
How to:
In 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.
Add the lamb back to the dutch oven then add broth, wine, Worcestershire sauce, rosemary, and bay leaves.
Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until lamb is tender, 30 minutes.
Add potatoes and simmer, covered, until potatoes are tender and the stew has thickened, 30 minutes.
Remove bay leaves and rosemary and garnish with parsley before serving.
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