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- 1
Brown the lamb
In a Dutch oven, heat 1 tablespoon of oil over medium heat. Add the lamb and brown on all sides until no longer pink, about 5 to 7 minutes. Remove with a slotted spoon and set aside.
- 2
Build the base
Add the onions, quartered, and carrots, cut into 1-inch pieces, along with the remaining tablespoon of oil to the Dutch oven. Cook for 5 minutes, stirring occasionally, until the onions soften. Return the lamb to the pot. Add the potatoes, peeled and cubed, along with the beef broth, salt, and pepper. Bring to a boil.
- 3
Bake low and slow
Remove from heat. Cover tightly and transfer to a 350°F oven. Bake for 50 to 60 minutes, until the meat is fork-tender and the vegetables are cooked through.
- 4
Make the gravy
Using a slotted spoon, transfer the meat and vegetables to a bowl and keep warm. Pour the pan juices into a separate bowl. In the same Dutch oven, melt the butter over medium heat. Whisk in the flour until smooth. Gradually whisk in the reserved pan juices and bring to a boil. Cook and stir for 2 minutes until thickened.
- 5
Finish and serve
Stir in the minced parsley, chives, and thyme, along with the meat and vegetables. Heat through and serve.
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Dutch Oven Lamb Stew
Created by: OnePotWonders
Ingredients
- 1 1/2 lb lamb stew meat
- 2 tbsp olive oil
- 3 large onion
- 3 medium carrot
- 4 small potato
- 14 1/2 oz beef broth
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 1/2 tsp fresh parsley
- 1 1/2 tsp fresh chives
- 1/2 tsp fresh thyme
Instructions
- Brown the lambIn a Dutch oven, heat 1 tablespoon of oil over medium heat. Add the lamb and brown on all sides until no longer pink, about 5 to 7 minutes. Remove with a slotted spoon and set aside.
- Build the baseAdd the onions, quartered, and carrots, cut into 1-inch pieces, along with the remaining tablespoon of oil to the Dutch oven. Cook for 5 minutes, stirring occasionally, until the onions soften. Return the lamb to the pot. Add the potatoes, peeled and cubed, along with the beef broth, salt, and pepper. Bring to a boil.
- Bake low and slowRemove from heat. Cover tightly and transfer to a 350°F oven. Bake for 50 to 60 minutes, until the meat is fork-tender and the vegetables are cooked through.
- Make the gravyUsing a slotted spoon, transfer the meat and vegetables to a bowl and keep warm. Pour the pan juices into a separate bowl. In the same Dutch oven, melt the butter over medium heat. Whisk in the flour until smooth. Gradually whisk in the reserved pan juices and bring to a boil. Cook and stir for 2 minutes until thickened.
- Finish and serveStir in the minced parsley, chives, and thyme, along with the meat and vegetables. Heat through and serve.