Lamb Stew


Stew is one of the most simple dishes you can make. It requires minimal prep time and usually from a short list of ingredients. My favourite part is that the longer it sits, the better it tastes, so you can enjoy it for a few days.  When the weather turns cold, nothing is more comforting and satisfying than a warm bowl of stew. Sometimes I cook the stew without the potatoes and serve it with mashed potatoes instead.


  • 2 Lbs Boneless Lamb Leg, cut into chunks
  • 1 medium sweet onion, chopped into 1/4 inch pieces
  • 2 tbsp olive oil
  • 2-3 cloves garlic
  • 1 tsp dry rosemary
  • 1 tsp dry thyme
  • 4 medium sized white potatoes, cut into quarters
  • 1/2 small package baby carrots
  • 2 bay leaves
  • 2 tsp salt
  • 1 tsp pepper
  • 1 cup chicken or beef stock
  • parsley to garnish



  • In a large, heavy bottomed pot, heat 1 tablespoon oil over medium heat and saute onions until soft and golden, about 8 minutes
  • Add lamb to the onion and season with 1 tsp salt. Let lamb brown , stirring occasionally for about 10 minutes
  • When there is almost no liquid left in the pan, add the garlic cloves, dry rosemary, dry thyme, bay leaves, carrots and potatoes. Add the stock, lower the heat and cover. Let simmer until the potatoes are cooked, 23-30 minutes.
  • Sprinkle with parsley and serve



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