Name: Best-Ever Lamb Stew
Prep time: 25 min
Cook time: 25 min
Yield: 6
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 -; 3 cloves 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 -

Ingredients for - Best-Ever Lamb Stew

1. 1 tbsp. vegetable oil

2. 2 lb. lamb shoulder roast, cubed into 1" pieces

3. 1 onion, chopped

4. 2 carrots, peeled and cut into rounds

5. 2 stalks celery, chopped

6. Kosher salt

7. Freshly ground black pepper

8. 3 cloves garlic, minced

9. 1/4 c. tomato paste

10. 1 tsp. ground cumin

11. 1 tsp. smoked paprika

12. 6 c. low-sodium beef broth

13. 1 c. red wine

14. 1 tbsp. Worcestershire sauce

15. 3 sprigs fresh rosemary

16. 2 bay leaves

17. 2 lb. baby potatoes, halved

18. 1/4 c. freshly chopped parsley, for garnish

How to cook deliciously - Best-Ever Lamb Stew

1 . Stage

In a large dutch oven or pot over medium-high heat, heat oil. Add lamb and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer to a plate.

2 . Stage

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.

3 . Stage

Add lamb back to dutch oven then add broth, wine, Worcestershire sauce, rosemary, and bay leaves.

4 . Stage

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.

5 . Stage

Add potatoes and simmer, covered, until potatoes are tender and stew has thickened, 30 minutes.

6 . Stage

Remove bay leaves and rosemary and garnish with parsley before serving.