Lamb Leftovers Stew Recipe

Lamb Leftovers Stew Recipe

from seekinggoodeats.com
150 min
8 servings

A most delicious and hearty stew - that uses up those lamb roast leftovers! This stew works equally well with beef roast leftovers too.

Ingredients

  • 1 tablespoons olive oil
  • 1 large onion ((chopped))
  • 3 large carrots ((peeled and sliced ½"))
  • 8 ounces mushrooms ((quartered))
  • ⅓ cup flour
  • 2 pounds leftover roast lamb ((cut into 1" cubes))
  • 24 ounces small new baby potatoes ((halved or quartered bit-sized pieces))
  • 3 to 4 cups lamb stock ((or beef stock))
  • 2 large tomatoes ((½" chopped))
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh thyme ((or, 1 to 2 teaspoons dried thyme))
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ¼ cup fresh parsley

Directions

  1. 1

    Preheat oven to 325°F (165 degrees C).

  2. 2

    Preheat olive oil in a dutch oven over medium-high heat. Add onions, carrots, and mushrooms. Saute until they start to caramelize and onions are soft, about 6 to 7 minutes.

  3. 3

    Add flour, salt, and pepper. Stir and cook for 2 minutes.

  4. 4

    Add stock to the pan and stir, working any bits off the bottom of the pot.

  5. 5

    Add leftover roast lamb and all remaining ingredients (except parsley) and stir. (Add additional stock if needed; there should be enough to almost cover the top of the meat and vegetables). Cover and bring to a simmer.

  6. 6

    Once the stew is simmering, transfer pot to the oven (keep it covered) and cook for 2 to 2½ hours until the potatoes are tender.

  7. 7

    Remove from the oven. Adjust seasoning, garnish with parsley, and serve.