Lamb Stew

This comforting Lamb Stew transforms lean lamb neck into a tender, flavorful dish perfect for cold evenings. Slow-cooked with aromatic garlic, thyme, and bay leaves, the meat becomes fork-tender while carrots and potatoes absorb the rich broth. The addition of a simple flour slurry creates a satisfyingly thick sauce that clings to every bite. Ideal for family dinners or meal prep, this stew offers deep, savory flavors without requiring complex techniques. Serve with crusty bread to soak up the delicious juices. It is a rustic, home-style meal that feels indulgent yet remains straightforward to prepare with pantry staples.

Cooking Method: Baking, Microwave

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 1167.9

Description

This comforting Lamb Stew transforms lean lamb neck into a tender, flavorful dish perfect for cold evenings. Slow-cooked with aromatic garlic, thyme, and bay leaves, the meat becomes fork-tender while carrots and potatoes absorb the rich broth. The addition of a simple flour slurry creates a satisfyingly thick sauce that clings to every bite. Ideal for family dinners or meal prep, this stew offers deep, savory flavors without requiring complex techniques. Serve with crusty bread to soak up the delicious juices. It is a rustic, home-style meal that feels indulgent yet remains straightforward to prepare with pantry staples.

Ingredients

3 1/2 pound Lean lamb neck meat,

Directions

1
Cut the lamb neck meat into large cubes.
2
Peel and thinly slice 3 medium carrots.
3
Peel and cut 3 cups of potatoes into 1/2-inch cubes.
4
Peel and crush 1 clove of garlic.
5
Place lamb, 2 bay leaves, 10 whole black peppercorns, 1 tsp dried thyme leaves, 1 tbsp salt, crushed garlic, and 3 cups water in a deep, 3-quart heat-resistant non-metallic casserole.
6
Cover and microwave on high for 5 minutes.
7
Skim any foam that forms on the surface.
8
Cover and microwave for an additional 25 minutes, stirring occasionally, until lamb is almost tender.
9
Add carrots and potatoes to the casserole.
10
Cover and microwave for 20 minutes, stirring occasionally, until lamb and vegetables are tender.
11
While the stew cooks, combine 6 tbsp flour and 3/4 cup cold water in a small bowl, whisking until smooth.
12
Remove bay leaves and peppercorns from the stew.
13
Gradually stir the flour mixture into the stew.
14
Microwave for 3 minutes, stirring halfway, until the sauce is thickened and smooth.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1167.9kcal

% Daily Value *
Total Fat 83.4g129%
Saturated Fat 35.8g179%
Cholesterol 385.3mg129%
Sodium 286.0mg12%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 99.3g199%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using boneless lamb, reduce the quantity of meat to 2 1/2 pounds and decrease cooking time slightly to prevent overcooking.

Ensure the casserole dish is microwave-safe and large enough to prevent boiling over.

For a richer flavor, you can substitute some of the water with beef or lamb broth.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave.

Keywords: lamb, stew, neck, lean, carrots, potatoes, thyme, garlic, hearty, dinner, winter, comfort, meat, slow-cook, microwave, easy, family, savory, root-vegetables, protein

Read it online: https://www.chefs-mate.com/recipe/lamb-stew-3/