Lamb stew In a Jiffy
Lamb stew is a delicious twist on your basic beef stew, adding a sweetness and richness from the lamb. This stew comes together very quickly, so it’s an easy weeknight meal.
When buying lamb, choose organic and grass-fed if possible. Grass-fed lamb has about 25% more beneficial omega-3 fatty acids than standard lamb. While we normally associate omega-3s with fish and nuts/seeds, grass-fed lamb can actually provide about half as many fatty acids as fish on an once-by-once basis.
- 2 tablespoons olive oil
- 1 1/2 pounds lamb steaks (top round or shoulder), bones removed and meat cut into 2-inch pieces
- Sea salt and black pepper
- 4 carrots, cut into 3-inch sticks
- 1 onion, sliced
- 1 cup quartered crimini (baby bella) or button mushrooms
- 2 teaspoons fresh thyme leaves
- 1 bay leaf
- 1/2 tablespoon arrowroot powder
- 2 1/2 cups low-sodium chicken broth
- 2 cups chopped fresh tomatoes (or 14.5-ounce can diced tomatoes)
- 4 ounces green beans, cut into small pieces (about 1 cup)
- 1 cup fresh flat-leaf parsley, chopped
- Heat 1 tablespoon of the oil in a wide pot over medium-high heat. Season the lamb with 1/2 teaspoon each salt and pepper. Cook, turning occasionally, until medium-rare, 6 to 8 minutes; transfer to a plate.
- Add the carrots, onion, mushrooms, thyme, bay leaf, and the remaining oil to the pot. Cook until beginning to soften, 3 to 4 minutes. Stir in the arrowroot. Add 1/2 cup of the broth and scrape up any brown bits.
- Add the remaining broth, tomatoes, and beans. Simmer until the vegetables are tender, 10 to 15 minutes. Stir in the lamb, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve immediately.
- To freeze: Cool the stew to room temperature and spoon into a freezer container or bag. Freeze for up to 3 months. To cook, thaw the stew in a bowl of cold water or overnight in the refrigerator. Transfer to a pot and cook, covered, stirring occasionally, until heated through, 10 to 20 minutes.