This hearty lamb stew is a comforting dish perfect for chilly evenings. The tender lamb, combined with a medley of vegetables and aromatic herbs, creates a flavorful and satisfying meal. It's a recipe that brings back memories of family gatherings and cozy dinners.
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Cut the lamb meat into small pieces and sauté it in hot oil along with the chopped onions.
Allow the mixture to cook until softened, then sprinkle with the flour.
Add the white wine and let it reduce slightly. Then, incorporate the tomato pulp, thyme, oregano, bay leaf, salt, and pepper.
Peel and dice the carrots and potatoes, then add them to the pot.
Cook until the vegetables are tender, adding water or broth if necessary to maintain moisture.
About 10 minutes before the cooking is complete, add the canned peas.
Serve piping hot.
For a richer flavor, marinate the lamb meat with herbs and spices for a few hours before cooking.
Use fresh herbs instead of dried ones for a more aromatic dish.
Serve the stew with crusty bread or over a bed of rice for a complete meal.
Can I use other types of meat for this recipe?
Yes, you can substitute lamb with beef or chicken, but the cooking time may vary.
Can I make this stew ahead of time?
Absolutely! This stew tastes even better the next day as the flavors meld together.
What can I use instead of white wine?
You can use chicken or vegetable broth as a substitute for white wine.
Can I freeze the leftovers?
Yes, this stew freezes well. Store it in an airtight container and reheat when needed.
How can I thicken the stew if it's too watery?
You can mix a small amount of flour or cornstarch with water and stir it into the stew to thicken it.
