Lamb Stew In an Hour

Ingredients and Weight:

• 2 pounds boneless lamb shoulder, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can beef broth
• 1/2 cup red wine (optional)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dried thyme
• 1 bay leaf
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

45 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Heat olive oil in a large pot over medium heat.
2. Add lamb cubes and brown on all sides. Remove lamb from the pot.
3. Add onion, carrots, celery, and garlic to the pot and cook until softened, about 5 minutes.
4. Add tomatoes, beef broth, red wine (if using), Worcestershire sauce, thyme, and bay leaf.
5. Return lamb to the pot and season with salt and pepper to taste.
6. Bring to a boil, then reduce heat and simmer for 45 minutes, or until lamb is tender.

Nutritional Information:

Per serving: * Calories: 350 * Fat: 15g * Carbohydrates: 25g * Protein: 30g

Dish Characteristics:

• Rich and flavorful
• Tender lamb
• Hearty and comforting
• Perfect for a cold evening

User Comments:

• "This stew was absolutely delicious! The lamb was so tender and the flavors were amazing."
• "I made this for my family and they all loved it. It was easy to make and the results were fantastic."
• "I've made many lamb stews before, but this one is by far the best. It's a perfect combination of flavors and textures."

Special Precautions and Tips:

• If you don't have red wine on hand, you can substitute with another type of dry red wine or even chicken broth.
• Serve the stew with crusty bread to soak up the delicious sauce.
• Leftover stew can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.